Greens are Not Just for Salad!
Written by Gayle
I am not a fan of bitter greens. I think I have particularly acute taste buds, so I usually pick them out of my salads in restaurants. But I do like the nutritional profile of greens, even the bitter ones. Kale, collards, chard, dandelion–all are high in potassium, vitamins A & D, and lots more. So I picked up a variety of greens when I was at Lassen’s this week, and tried my hand at softening that bitter taste by sautéing!
And boy, did it work! This recipe has a variety of greens, but you can use the same method for a single type. It was a fabulous lunch today!
- 2 lbs organic greens. I used red chard, kale, dandelion greens, and broccoli rapine (rabe)
- 1/2 cup sliced organic red onion
- 2 cloves organic garlic, thinly sliced
- 2 TBSP organic extra-virgin olive oil
- 2 TBSP red wine vinegar
- 1 tsp red Himalayan salt
- freshly cracked pepper, to taste
- 1/2 tsp red pepper flakes, optional
- 1/4 tsp sesame seeds, for garnish
- Wash the greens thoroughly, and shake off excess water
- Roughly chop the greens, and set aside
- Slice the red onion and then cut the slices in half (to make half-circles)
- Heat the olive oil in a heavy skillet, and then add the onion, stir fry for about a minute and then add the garlic
- When the onions and garlic are fragrant, add about 1/3 of the greens and stir
- As the greens begin to wilt, the volume will reduce. Add another third of the greens, and stir
- Add the rest of the greens and stir until wilted, but do not over cook
- Add the salt and pepper, and the red pepper flakes (if desired), and then splash the red wine vinegar over the greens
- Stir to blend flavors, and serve immediately