I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out. I tested it out on a couple of friends a couple of weeks later and got the seal of approval.
What you need:
2 bunches of greens (collards, kale, mustard greens)
1/4 c. olive oil
1/8 c. balsamic vinegar
Chop the leek and saute in bottom of large pan on medium-high heat.
Chop greens v e r y thinly, using a large sharp knife.
Add chopped greens to leeks.
** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…
You’re done. Enjoy!
I love to cook and eat greens and was recently taught a way to revise how I had been cooking collards. A Brazilian friend cooked some for me (couve in Portuguese) and I was amazed how tender and tasty they were– but still bright green ! In other words, I was used to the southern style greens that cook in lots of water and vinegar all day long—very tasty, but I am thinking not as nutritious…
- 2 bunches of collards
- One small diced onion (or half medium onion)
- ¼ cup of olive oil (I prefer extra virgin)
- 2-3 cloves of crushed garlic
- 1/8 cup of apple cider vinegar (any kind will do)
- One diced tomato (optional)
- Salt and Pepper to taste
So the trick is to cut the greens very, very thinly…
Take bunches of collards and rinse
Roll the leaves together (like you would a handmade cigar)
Use a sharp large knife to cut the greens very thinly cross-wise (almost like grating cabbage very thin)
Use large skillet
- On high heat, sauté diced onion and ¼ cup of olive oil (I prefer extra virgin)
- Add 2-3 cloves of crushed garlic
- Add vinegar
- Add tomato, salt and pepper
- (for a Southern flair you can also add) Dash or two of hot sauce
- Once onions start to clarify add rinsed chopped collards
- Keep a large spoon or spatula ready!
The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/onion/garlic mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…
By the way, you can cook other greens or kale much the same way—or, for variety, when cooking kale, skip the hot sauce and add a dollop of honey (buckwheat honey works great!)