Sunday, February 27, 2011

Sautéed Garlic Greens

These greens are a quick, healthy, and delicious accompaniment to any main course like this salmon recipe. You can vary the flavor by adding a splash of apple cider or balsamic vinegar to the greens before serving or try different greens- my current favorites are mustard greens and kale. Kale and mustard greens are an excellent source of vitamin A, vitamin C, vitamin B, iron, and fiber. The only downside is the greens shrink like crazy when cooked so buy and prep more greens than you think you'll need and cook them in a large skillet or soup pot.

Sautéed Garlic Greens

1 large bunch of greens, rinsed, tough stems removed, roughly chopped, with a bit of water clinging to the leaves

2 tablespoons extra virgin olive oil
2 teaspoons red pepper flakes
2 large cloves of garlic, pressed or chopped
kosher salt

-Heat olive oil in a large skillet or soup pot over medium high heat. Add pepper flakes and garlic, sautée for about a minute and toss in the greens. Once the greens are coated in the olive oil and seasoning generously season with kosher salt, toss again, reduce heat, and cover pot with lid for 3-5 minutes depending on the greens you use.

-Cook greens until they are tender but still have a bite to them. Serve immediately.

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