Greens! Turnip, Mustard, Collards, Chard, Cabbage… the ‘green’ of course represents money, dollar bills, and they wish you prosperity in the year ahead!
Author: Chef Frank Schuchman
Recipe type: Side Dish
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.)