While strolling along at the farmers market recently these beauties caught my eye. Loaded with stress busting magnesium, energy producing iron and bone strengthening vitamin K, dark leafy greens pack a wallop when it comes to a source of concentrated nutrition.
From a culinary standpoint there is even more good news. Once you understand them, leafy greens taste great! Whether raw or cooked, dark leafy greens are amenable to a multitude of uses, ingredients, and flavor combinations. Flavorful, nutritious, and plays well with others. What could be better than that? Here is a basic sautéed greens recipe and some notes to serve as a springboard for your imagination. Let me know how it goes!
Sautéed Greens – Serves 6
2 tablespoons extra virgin olive oil
½ medium red onion, [about ¾ cup] thinly sliced
2 cloves fresh garlic, minced
1 pinch red chili flakes
3 bunches dino kale, curly kale, or chard, [about 10 cups] washed and torn into bite sized pieces
Generous pinch of sea salt
1 teaspoon lemon zest
½ – 1 teaspoon lemon juice, to taste
1/8 teaspoon maple syrup, if needed for balance
Heat olive oil in a medium skillet over medium heat. When oil begins to shimmer, add the onions and a pinch of salt. Sauté until onions are translucent and beginning to caramelize, about 6 minutes. Add in garlic and chili flakes, sauté until aromatic; about 30 seconds. Add greens, in batches if necessary, and a generous pinch of salt, tossing to wilt. Continue to cook, uncovered, until greens are tender but remain bright green; about 6 minutes more.
Add in zest, lemon juice, and a bit of maple syrup to balance excessive bitterness.
Chef C’s cooking and storage tips:
- I find it helps to wash and tear my greens right after I buy them. That way they are ready to go! Just spin ‘em dry and store loosely in a plastic bag in the fridge.
- Leftover cooked greens will store well in an airtight container and can be added to soups, tossed with whole grains or legumes or serve as a nutritious bed for a piece of chicken, fish, or poached egg.
- No lemon on hand? Just use red wine, apple cider or rice vinegar instead.
