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Wednesday, October 31, 2012

Savory Greens

I love, love, love dark leafy greens as mentioned in previous posts. I know not everyone does, but they're so incredibly good for you that you really should give them a try. Here's a very basic, adaptable version of savory greens that incorporates vitamin C to give your body the boost to absorb all that good iron. This recipe is portioned to be a small side for 4 people. I would generally make almost double for my family because we all like greens so much.

As a general rule, the smaller smooth-leafed varieties are milder in flavor, and big hearty leaves have stronger, sometimes bitter, flavors. Those happen to be my favorites. Bok choy has a very mild flavor and also tastes great prepared this way. You should note that the more delicate the leaf, the smaller it becomes in cooking so 2 bunches of something small would cook into less than 1/2 cup of greens. So, even if you're not a huge fan, I'd advocate giving greens another chance if only because they're little nutrient powerhouses.






Savory Greens
2-3 cloves garlic, minced
2-4 bunches greens
3-4 small cherry-sized tomatoes
1 Tablespoon oil

Clean the greens really well with water. Cut the greens into 1 inch slices. If using a larger leaf green, cut both length wise and crosswise. Using a mortar and pestle, grind the tomatoes into a paste. Heat the oil over medium heat in a frying pan. Add in the garlic, careful to keep it moving so it does not burn. Once it starts to change to golden, toss in the tomatoes and cook until they start to look more saucy and less like raw tomatoes. Toss in the greens and saute until wilted. If you're using a thick-stemmed variety, you may want to saute the stems a few minutes before the leaves because they require longer cooking times. Salt to taste.

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