Sautéed Leafy Greens

They don’t get much easier or healthier than this.  You can use any hearty leafy green that’s suitable for cooking in this dish, but Swiss chard is my favorite.  Collards, mustard greens, kale, and even spinach are all delicious prepared this way.  Plus, greens are an excellent source of vitamins and minerals such as calcium, folic acid and iron, all of which are often lacking in a vegetarian diet.

Be careful not to overcook the greens. If you do you’ll end up with something reminiscent of the yucky canned spinach we all hated as kids.

Sautéed Leafy Greens

Instructions

  • 1. Wash greens. It’s OK if a little moisture is still clinging to the leaves. Remove and discard any large stems.
  • 2. Stack the leaves, several at a time, and roll them up like a big fat cigar. Chop the rolled leaves into 1 - 2 inch ribbons.
  • 3. Heat oil in large skillet over medium-high heat. Add garlic. Stir and cook 1 - 2 minutes until garlic is fragrant. Be careful not to burn the garlic.
  • 4. Add greens to skillet. Sprinkle with the salt and reduce heat to medium-low. Toss a few times; tongs are helpful. Cook 2 to 4 minutes, tossing occasionally. Heartier greens like collards and mustard will take a bit longer to cook than a more delicate green like spinach. You may also want to cover the skillet a bit to cook more thoroughly.
  • 5. When greens are cooked, but still bright green in color, remove to serving bowl. Add the pepper and chili flakes, and sprinkle with vinegar or lemon juice.
  • 6. Serve immediately or at room temperature.