Trying to eat a little better? Never quite sure how to add leafy greens into your diet? Hate that I keep asking you questions? Great! I’ll stop now… Greens are a staple in my house as you can open the fridge just about any time of year and find kale, chard, turnip greens, collards or (less frequently) spinach. But each of those greens is a little bit different in taste and texture and each is a little more or less palatable to certain folk. Today’s recipe is a quick n’ dirty easy side dish that goes great with any protein and accompanies most meals as a foolproof and fast way to add some greens to your plate.
Garlic Greens
–1 TBSP olive oil (or TBSP butter if using bitter greens)
–3 cloves garlic, either minced fine or sliced into thin slivers
–1 lb. greens (kale, chard, collards, etc.), washed and dried, ribs removed, roughly chopped into palm-sized pieces
–1 lemon half
Heat a large skillet over medium-high heat. When the pan is hot, add the oil (or melt the butter) and swirl to coat the pan. Add the garlic and sauté, stirring regularly so that garlic browns and crisps but does not burn.
Add the greens and stir, bringing as much of the garlic to the top of the skillet as possible (this will allow the greens to wilt but the garlic will not burn and will infuse the greens with garlicky goodness). Stir occasionally during a 5 minute period to allow greens to crisp in certain places and become evenly warmed. Remove from heat and plate. Squeeze the lemon over each portion to perk up the flavors in the greens before chowing down.
Dammit Jim, I’m not a doctor…
Time: 15 minutes
Serves: 4
Calories: 83 per serving
