Sauteed, Any Greens
Ingredients
- 1 bunch of any green about a pound
- 2 garlic cloves or 1 small onion or shallot
- 2 Tb olive oil
- Salt and pepper to taste
Instructions
- Wash the greens and chop them roughly.
- Peel and chop the garlic, onion, or shallot.
- Put the olive oil in a large sauté pan over medium heat, add the onion or garlic, and cook until just soft, not browned.
- Add the greens and salt and pepper, cook, stirring occasionally, until they turn bright green and begin to soften. This will take from about 2 to 5 minutes, depending on the green, so keep watching and tasting.
- When done, transfer your greens to a serving plate or bowl, serve, and enjoy!
Notes
When someone asks me what to do with an unusual leafy green, I invariably answer, “Sauté with a little garlic or onion.” It really is that simple—and delicious. And it works for any kind of green— from spinach to collards to wrinkled, crinkled, crumpled cress. NOTES: Be sure to use the stems from your greens as well as the leaves—if they’re from a local farmer they will almost always be as tender as the greens. If not, add them to the pan first and cook for a few minutes before adding the leaves.