Ban the Bitter--Sauté these greens!

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!

Ingredients

2 lbs organic greens (I used red chard, kale, dandelion greens, and broccoli rapini)
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

Directions

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.
I love everything about these greens--and you will too!

What sounds good ?