Sauteed winter greens
Sourcel: Adapted from “The New Vegetarian Epicure” cookbook.
Winter greens are something I discovered when our farmer began to grow them. From the common chard, to spinach, to the exotic spigarelli, or rappinni, this became a staple for us @ breakfast, lunch and dinner. Do not hesitate to toss sautéed greens in the frying pan @ breakfast with eggs, lunch with pasta, or dinner with mushrooms! It’s a healthy advantage I’d recommend taking advantage of. Enjoy!
|about 2 lbs. greens||dash of vinegar or lemon juice|
|2 Tbs. fruity green olive oil||2-3 cloves garlic, peeled and chopped|
|Salt & black pepper to taste|
Greens: spinach, kale, chard, sorrel, dandelion
Wash the greens thoroughly. Discard any leaves that are yellowed or wilted. Trim off heavy stems, particularly with kale or chard. If your greens are large, cut them into smaller pieces. Heat the olive oil in your largest sauté pan and add the chopped garlic. Stir the garlic around in the hot oil for 1 minute, then add as much of the prepared greens as the pan will hold and start turning them gently as they wilt. Continue adding greens and turning them over until you’ve added them all. Two pounds looks like a lot to start with, but it’s amazing how it shrinks.
Salt the greens lightly and keep cooking until there is no excess liquid in the pan. By this time, most greens are completely cooked. With something a little sturdier, like kale, you might have to add a few drops of water and keep cooking for a few minutes more.
Just before serving, toss the greens with a little dash of vinegar, or some lemon juice if you prefer and grind on a little pepper.