This basic recipe works with all kinds of leafy greens (and thinking slightly outside the box, even chopped broccoli). Add some toasted pine nuts for serving if you like or a squeeze of fresh lemon juice. Fold into cooked grains like nutty Italian farro or earthy brown rice. Serve on top of pasta with shaved Parmesan or stir into a pot of cooked lentils such as soupy, Indian mung dal or chewy, French lentilles du Puy.
Ingredients:
- Greens of choice, thoroughly rinsed, stems removed and roughly chopped into large pieces
- Minced garlic to taste
- Extra virgin olive oil
- Salt and freshly ground pepper
- Crushed red pepper flakes (optional)
Method:
- Heat a skillet on medium and add olive oil to lightly coat the bottom. Add minced garlic and red pepper, if using, and sauté lightly for a few seconds.
- Add greens (it’s good if they have a bit of water on them from rinsing) and sauté until tender, stirring occasionally. Greens will cook down in volume – add uncooked leaves to pan in batches if they don’t fit all at once.
- Season with salt and pepper to taste.
- Serve as is (see headnote for serving ideas), or toss in some rinsed and drained, canned cannellini beans during the last few minutes of cooking and another drizzle of olive oil before serving. Add a splash of high quality wine vinegar or lemon juice if you like.
- For an Asian inspired twist substitute bok choy stems and leaves, or other Asian greens. Sauté with some minced fresh ginger (along with garlic) in olive oil with a bit of toasted sesame oil. Add a dash of rice wine vinegar and soy sauce at the end of cooking.
