These greens are are highly flavorful from the garlic and the lemon juice. They are not overcooked, and should still be bright green when you eat them. Of course, if you want to cook them for longer, feel free to do so (you will need to add more liquid to the pan if you do). They make a delicious side dish for fish, meat, or beans. You can also stir them into rice, pasta, or an omelette. If you like a little heat, add a pinch of red pepper flakes when you add the garlic to the pan.
Ingredients
Cooking_Greens
- 1 ½ pounds swiss chard, spinach, kale, collards, kallaloo, bok choy, cabbage etc.
Oil
- 1 Tablespoon olive, canola or vegetable oil
Garlic
- 2 cloves
Water
- 2 Tablespoons (or chicken/vegetable broth)
Salt
- 1/8 teaspoon
Black_Pepper
- to taste
Lemon
- 1 medium (or lemon juice)
Walnuts
- ¼ cup, chopped and toasted (optional)*
Instructions
Step 1
Wash the greens and strip the leaves off the stalks. Keep the stalks.
Step 2
Chop the stalks into about ¼-inch pieces. Slice the leaves into ribbons.
Step 3
Thinly slice the garlic.
Step 4
In a large skillet or stockpot with a lid, heat oil over medium heat. Add garlic and saute for about 2 minutes, until golden.
Step 5
Turn heat to medium high. Add greens and stir to coat with oil. Add 2 tablespoons water, cover and cook until greens are wilted and soft, about 5 minutes.
Step 6
Taste the greens to make sure there is no raw edge to the flavor. Turn off the heat. Season with salt and freshly ground pepper. Sprinkle with toasted walnuts. Serve hot with lemon wedges for squeezing.
Notes
*To toast walnuts: heat walnuts in a dry pan over medium heat until slightly browned. Remove from heat.