Yesterday, I had a hankerin’ for sauteed greens. I thought my beets and swiss chard could definitely use some thinning and so I picked enough to cook up. Then I washed them up really well, like 5 times, because trust me, gritty greens are no good.
I like a lot of garlic so I pressed 4 cloves of garlic with my new handy dandy Kuhn Rikon garlic press that I just got for Christmas, along with a couple of tablespoons of olive oil into a skillet that has a lid. Saute the garlic for a minute and then turn the stove to about 3 or low-medium heat and put the greens in with the lid on. The water left from washing the greens will be enough to steam them.
Cook for about 15 minutes or however long it takes to get the greens to where they aren’t crunchy. I like mine where they are bright green yet cooked to where they are very soft. Add some salt and pepper or a pat of butter, a squeeze of lemon and yum!
Even my 11 year old son…
and my 3 year old daughter like it.
Amazing and oh so good for you!
Good to know! I bought some kale once, but didn’t know how to cook it and we thought it was disgusting. Maybe I’ll have to try it again! Thanks!
To bad I don’t have smell-a-vision..looks a little like Grandama Roe’s !
I’m telling you Staci, you are living my dream. Feeding your beautiful family out of your great garden. Awesome!