This dish is a staple at our table regardless of season since quality greens are often available year-round. The dish is inexpensive, yet it can be made even less expensive by using the greens attached to the root vegetables you pick up at the market: the beet greens, the turnip greens etc. Greens are a rich source of folic acid, beta carotene and other nutrients.
Not only do we eat this dish throughout the year, but we also find that it’s a great sidedish regardless of the meal: a phenomenal accompaniment to morning fried eggs, great with savory soups for lunch and a perfect side for supper.
sauteed greens with garlic
By August 24, 2008Published:
This dish is a staple at our table regardless of season since quality greens are often available year-round. The dish is …
- 2 Bunches of Greens (or 1 bunch for each person)
- 4 Cloves of Garlic
- 1 Shallot
- 1 Dried Red Pepper
- Ghee, Coconut Oil or Rendered Animal Fat
- Start by chopping the garlic and the shallots. Some people prefer them minced, but I love big, sweet chunks of garlic.
- Trim the stems from the leafy part of the greens as was done for this Swiss chard. In some cases, you can reserve the stems and use them like celery.
- Roll the greens (teehee …) tightly and cut them in thin strips as shown above.
- Heat your desired fat in a pan, and fry your shallots and onion until they’re tender.
- Add the greens and cook until they’re bright. Add a touch of dried red pepper.
- Serve warm. Cheap, wholesome and tasty.