Sauteed Greens

Submitted by Marilyn

Serves 4

  • 1 lb. mixed greens, with tender stems
  • 1-2 Tbsp. extra virgin olive oil
  • 1-2 Tbsp. minced garlic
  • Salt and freshly ground black pepper
  • Vinegar or lemon juice, optional for seasoning, see Note

Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don’t have to be completely dry. Heat a large pot over high or medium high heat until hot.

Add the olive oil followed by the garlic and cook for a few seconds until it is light brown. Be careful not to let your oil smoke or burn the garlic. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn’t burn on the bottom of the pan. Add the remaining greens all at once, or in batches if your pot isn’t large enough to hold it all at once. Toss constantly so the greens wilt evenly.

When wilted, taste first, then season with salt and pepper. Sometimes greens have a natural saltiness so you don’t want to over salt. Continue cooking over high heat, tossing often, until the excess liquid evaporates.

Turn greens out into a bowl and season with vinegar or lemon juice. Can be served hot, at room temperature, or refrigerated for up to 2 days and eaten as a cold “salad”.

Note: The acidity of the vinegar or lemon juice will cause the greens to lose their beautiful green color, so you can omit it if you prefer.

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