Sauteed Greens

Wilted Greens

Cooked greens will keep in the fridge twice as long as fresh. And they take up much less space!

per person:
1-2 cloves garlic
2 large handfuls of greens, washed & sliced
squeeze of lemon, optional

1. Heat olive oil in a large frying pan.

2. Add the garlic and greens and continue to cook stirring for a few minutes until they are just wilted.

3. Remove from the heat. Taste and season with salt, pepper and a little lemon juice, if you like.

variations

different greens – I’ve used beet tops in the photo. Other options include cavolo nero, or black Tuscan cabbage, silverbeet (chard) or rainbow chard, spinach, or curly kale. I’ve read that radish or turnip tops can also be used but haven’t ever tried.

different flavourings – finely sliced garlic, chilli, ginger, sliced preserved lemons,

add protein – A fried or poached egg can be a lovely accompaniment. Or serve as a side to roast meats. Or toss in a can of drained beans or lentils to heat through at the end.

change the cooking method – Simmer the greens in boiling water until tender. Drain and toss in some extra virgin olive oil.

summer greens – skip the whole cooking part and just slice the greens as finely as possible and dress with lemon juice and olive oil.

leftover potential?

Brilliant!. Will keep in the fridge for 2 weeks or so.

problem solving guide

burning / crispy greens – reduce the heat asap and add in a few splashes ot water to generate some steam which will help the cooking process.

bitter flavours – this is probably the greens themselves, although be careful not to burn your flavourings as garlic and ginger will go bitter if burnt.

bland – don’t forget to season!

too acidic – I’ve ruined a few batches of greens by overdoing the lemon juice, A little goes a long way. Extra olive oil can help calm the situation.

serving suggestions

Great as a side dish to stews or roast meats. Also lovely as a simple supper with a little added protein like a fried or poached egg or some cheese – parmesan is a favourite.

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