Greens are so good for you! Tons of essential vitamins and minerals – more than any head of lettuce could ever attain! They take just a minute to prepare and are packed with wonderful flavors and textures. They are great raw in a salad, quick fire sautéed and served as a side veggie… or just make them your whole meal. Serve with a nice chunk of corn bread! They add a new dimension to just about any soup. They are great served over rice and can go into any pasta sauce.
Any combination of washed Greens: 4-6 cups loosely packed
1 TBL Butter, or any vegetable cooking oil (Canola)
1 heaping tsp Chopped fresh garlic
Diced onions (optional)
1 pinch of dry red chili pepper flakes (optional)
2 TBL White Wine Vinegar (or 1 TBL fresh lemon juice is a nice substitute)
Cook greens on high heat.
Melt the butter, add the onions, cook until slightly clear.
Add the garlic and cook 2-3 minutes.
Add the vinegar and simmer 2-3 minutes.
Crank the heat to medium-high, add the greens, constantly stirring, count to 12 and they are done!
Chef’s Note: do not over cook the greens. You’ll receive the most nutrition and killer flavors by not over-cooking them. Many people will cook them down for an hour or more… I think they are lifeless and tasteless… probably because I don’t like cooked mushy spinach either! Ha Ha! (I cook my spinach the exact same method as these greens.)
Recipe by Northern Kittitas County Tribune at http://nkctribune.com/2012/01/greens-recipe/