Wednesday, July 1, 2009

Sauteed Greens


· 1 bunch of greens, washed and chopped into bite-size pieces

· 1 yellow onion, sliced

· 2-3 cloves of garlic, minced or finely chopped

· 2-3 tablespoons of extra virgin olive oil

· Lemon juice, to taste

· 1/2 cup of vegetable broth or water

· Sea salt and pepper, to taste (optional)


Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.

Add garlic and greens and mix them together with onions. Allow garlic, greens, and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check greens from time to time starting at the 4 minute mark for tenderness.

Once greens are tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.

Be sure to taste as you add lemon juice. Adding too much can turn the whole dish sour.


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