Here is a super basic prep for when you are wondering what to do with your bunches of kale, collards or chard. After a quick sauté you can serve your greens hot, at room temperature, or you can refrigerate the greens and store them for up to 7 days and eat as a cold “salad” or add them to a grain or egg dish, pasta or my favorite-added to my morning oatmeal! After cooking the greens are much easier to store-Bonus!
Sauteed Greens Serves 4
- 1 bunch of greens, washed and chopped
- 1-2 Tbsp. extra virgin olive oil
- 1-2 Tbsp. minced garlic or onion (optional)
- Salt and freshly ground black pepper
- Vinegar or lemon juice, optional for seasoning
Shake the rinsed greens in a colander to remove the excess water, but the leaves don’t have to be completely dry. Remove the tough stems and chop the leaves.
Heat a large skillet over medium high heat until hot. Add the olive oil followed by the garlic or onion if using 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 pan 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. Here is a photo to show how much the greens reduce down for easier consumption and storage. That is two bunches of greens sauteed to fit in a smallish container.
Red Wagon Farm 