Ingredients:
- Any combination of greens (e.g. kale, Swiss chard, baby collard)
- Lemon juice or vinegar as dressing
- Toasted nuts or dried fruit as topping
Directions:
- Wash greens thoroughly. For younger greens like mustard or turnip, simply trim the ends off, but kale or chard may need de-ribbing.
- Add a healthy amount of oil to a sauté pan over medium heat, about two tablespoons for larger bunches of greens. Warm the pan and, once the oil is hot, toss in chopped or sliced alliums and allow them cook just before the point of browning.
- Start adding the greens in batches — the pan should be borderline full but not overflowing. Once the greens start cooking down, continue to add more. A good trick for speeding the cooking process and softening the greens, without adding additional oil, is to spoon a few tablespoons of water or broth into the pan, allowing for a nice partial steam.
- Add acid, like the juice from half a lemon or a spoonful of vinegar (sherry, red wine, apple cider). Throw in a handful of toasted nuts, or a small handful of dried fruit.
- Serve as a side or throw in some protein.
Vegan/Veg/GF/DF/Paleo
Borrowed and adapted from Food52
