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.
Sautéed Greens with Garlic
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic chopped
- 1 pound mixed greens trimmed and coarsely chopped
- 1 tablespoon white wine vinegar
- Warm the olive oil in a pan over medium heat. Stir in the garlic and sauté them until fragrant, about 2 minutes.
- Drop the greens in the pan, and stir them until brightly colored and slightly tender, about 5 minutes.