I love this time of year! When the farmers markets open back up and I start getting my CSA with beautiful local, seasonal, organic produce every week. This is a fast and easy side dish. The technique is called braising and is a combination of a short medium heat saute and a longer low heat cook with the lid on and some liquid in the bottom on the pan.
The most common dark leafy greens are kale, chard, collard greens, and mustard greens. Choose and one, or a combination, for your garlic sauteed greens. If I'm buying from the store or farmers market, I like to choose the whichever one looks the freshest.
Garlic Sauteed Greens
- 1 bunch dark leafy greens, chopped
- 1-2 tablespoons extra virgin olive oil or ghee
- 1 tablespoon minced garlic
- 1/2-1 teaspoon brown rice vinegar
- 1/2 teaspoon tamari
For greens with tough stems, cut the leaves away from the stem before washing. Wash greens carefully. An easy way is to fill your sink with cold water and submerge the greens. If the water has a lot of sediment, drain the sink and repeat. Stack leaves and slice greens into thin strips.
Heat oil in a 10-inch skillet. Add garlic and saute a minute or so. Add greens and keep them moving in the skillet. Turn frequently so that all greens reach the heat. When all greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and tamair over the top. Toss gently and serve.
Preparation time: 15 minutes
Makes 2 cups, 4 servings