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Saute’d Greens from the kitchen of MJ Ibarguen If you are looking for healthy ways to add greens to your diet, look no further. I developed this recipe when the kale started taking over the back yard. Kale is a strong flavor, so I usually use half kale and half chard. Next year hubby needs to plant chard too. Another great use of greens is to add a handful to a smoothie. really! This recipe makes it easy to switch out the types of greens and types of onions. Use what you have. (Before making this recipe, you will want to cook up some caramelized garlic and stash it in the frig. See recipe below this one.)
Serves 3-4
1 Tbsp olive oil (use from your jar of caramelized garlic, if you have it) 1 onion, sliced into circles or half circles 5-10 cloves of garlic, caramelized ( see next recipe) 10 -15 large leaves of greens: kale, chard, collard, spinach, mustard, etc
Swirl the oil in a large sauté pan, then add the sliced onions. Cook on low/medium for 10-15 minutes until the onions are brown and caramelized. Stir frequently so they don’t burn or stick.
While the onions are cooking, tear the greens into palm-sized pieces, wash and spin dry. Then take a handful of greens, roll them up and slice them into 1/2 inch-wide slices. Do this for all the greens.
Just before adding the greens, use a fork to pull out some yummy caramelized garlic from your jar and add them to the pan. You will want to squish them flat to get the roasted goodness out of each one. Be careful, they squirt.
Toss the greens into the pan. If you are using kale plus another green, toss the kale in first and allow it to get a few extra minutes of cooking.
Use tongs to pick up the greens in the pan and turn them over. This is the easiest way to move the greens around without making a mess.
After just 2-3 minutes, your greens are plenty wilted and cooked and you’re ready for some good eatin’.
Ever since I read about this from Peter Reinhart, I’ve been making this recipe like crazy. I keep my caramelized garlic in a glass jar in the frig and use both the oil and the garlic in various savory recipes. The garlic is roasted-sweet and the oil is garlicy. BTW, don’t peel your own garlic, buy it already peeled in the produce refrigerator. Waaay easier.
1 cup peeled garlic cloves 1 cup olive oil, give or take
In a small saucepan, dump the garlic cloves in, and cover them with olive oil. Turn the burner onto medium until the oil simmers, then turn the heat down to low. Set the timer to 20 minutes, checking them every so often to give them a gentle swirl. You are looking for a dark, rich brown color, so you might need to get to about 30 minutes.
Peter suggests storing the garlic and the oil separately in the frig for up to 2 weeks, but as long as you use everything up within 10 days or so, I think it should be OK to store it all in one glass jar.
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