Ever wonder what to do with those big bunches of greens you bought at the farmer’s market or grocery store that looked and sounded like a healthy idea but then sit in your crisper wilting away until they eventually get thrown into your garbage? Well this week’s recipe (or lack thereof) is just for you, or anyone else looking to add more greens into their diet. Especially during this time of year, I desperately try to eat healthier and fill my fridge with vitamins and minerals. Kale, collard greens, Swiss chard, spinach, mustard greens, broccolini (aka fancy broccoli), and cabbage overflow my refrigerator’s shelves. Knowing what to do with them or finding a recipe that uses dark greens is sometimes the hard part. This is where a “no recipe” comes in handy. Using a free-style method with just a few compositional steps can bring the best out of any leafy greens and make your life easier and healthier.
Keep in mind; greens shrink in size when cooked… A LOT. Two large bunches of greens will feed around 2 people. When cooking for a large group, make your greens in batches (unless you have a very large and in-charge sauté pan).
- To prep the greens, thoroughly wash to remove any excess dirt. Cut off the stems. Prepping will depend on what types of greens you’re using. If using greens with a thick fibrous stem, like kale or chard, you may want to consider de-ribbing. Coarsely chop the clean and trimmed greens into 1 to 2 inch pieces (not too small, not too big).
- Heat a generous amount of oil in a large sauté pan over medium heat. Add some sliced shallot and garlic (one or two cloves), cook just before the point of browning.
Add the greens to the pan (if your pan is overflowing, allow the greens to cook down and continue to add in bunches). Rotate the greens in pan making sure the garlic doesn’t burn on the bottom. To speed up the cooking process, add a couple tablespoons of vegetable or chicken stock.
- Once the greens are fully cooked and tender, add some lemon juice or a spoonful of vinegar (sherry or red wine). Throw in some toasted nuts and salt and pepper to taste.
- Serve with lemon wedges and a protein. I like using my sautéed greens as a bed for grilled salmon. Yum.