Everyday Easy Pleasy Greens

easy-greens

This is our favorite way to eat most of the broad leafy greens like Kale, Collards and Chard. And it’s fun to add some of the yummy things like minced garlic scapes or sliced shiitake mushrooms when they are available too. So good that my one and four year olds gobble them up. Removing the thick stalks and spines of the leaves, and then slicing thinly improves the texture for those who don’t enjoy eating the course parts of the leaves.

1 bunch of kale, collards or chard
2 tablespoons of butter
1/4 cup of basalmic vinegar
sea salt to taste
Garlic powder or fresh garlic to taste

easy greens

Wash and remove the stems and center spines of the leaves. Stack leaves neatly and then roll lengthwise. With a large, sharp knife, cut the rolled leaves as thinly as possible. Melt the butter in a medium-large saucepan, then add the sliced leaves and sautee on medium-high heat until the leaves turn bright green and soften (if using garlic scapes or shiitakes, add them now and sautee with the leaves). Add the salt, garlic and balsamic vinegar and cook a little longer until the flavors mellow and the leaves are soft enough. Serve hot.

Filed under: Seasonal Food Recipes on May 26th, 2009 |

One Response to “Everyday Easy Pleasy Greens”

  1. Shirley Rogers, on June 5th, 2009 at 12:35 pm Said:

    Am enjoying our produce box. Have shared with our neice a small quantity of the food, but this family of two is about to be green (and that’s not such a bad thing). I reluctantly shared the garlic scapes with her so that thet would have the taste experience. Cooked my beet greens and am now thinking that beautiful red liquid will do so much for a pasta dish ( and another mix of lettuces). Guess we’ll soon be overweight as I seem to desire cooking/eating experiences to exercise! This is really a thanks for all the wonderful food we are enjoying. Tom and Shirley Rogers

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