Garlicky Greens

July 3, 2009

Great Greens

Great Greens and Reds

Well, I got a little carried away at the farmer’s market this past weekend and had to do something with the greens that were serving to make our fridge look overgrown and weedy. One of my favourite ways to prepare them is wilted down with lots of garlic and a generous pinch of sea salt, and sometimes a good dash of chili flakes. This particular batch of garlicky greens was very interesting – it contained amaranth, mizuna, mustard greens, ruby chard, and spinach. Often times I only use spinach, you can use whatever happens to be taking over your fridge.

Makes quite a bit. Enough for 4 – 6. You can easily halve this recipe if you would like just enough to serve two as a side dish. I like to have leftovers, it’s great cold and is easily reheated.

1 teaspoon extra-virgin olive oil

6 cloves of garlic, chopped

dash of chili flakes

3 – 5 bunches of greens

1/4 teaspoon sea salt, or to taste

Heat a very large pot over medium-high heat. Pour in olive oil, and add garlic. Cook for a couple of minutes, stirring constantly. You don’t want to brown the garlic. Add the chili flakes now if you’d like some heat. Stuff the greens into your pot, sprinkle with sea salt, and cover. If your pot is not so very large, add as much as will fit. They will rapidly cook down and lose their volume, then you can add the rest. Turn the hot, almost-cooked greens over top of the freshly added greens. Put a lid on. Allow to steam and cook for 3 – 5 minutes. I like my greens crisp-tender, be careful not to overcook them. Uncover, stir, taste a leaf, add a titch more salt if you wish. Done. So easy, so healthy. For a little extra pluck, squeeze some fresh lemon juice over. Family history has it that as a baby I loved spinach so much that I wouldn’t eat anything else for a month. This sounds both likely and unlikely.


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One Response to “Garlicky Greens”

  1. patrick said

    a little technique I picked up from me mum. i finish off the cooking with a splash of dry vermouth. well, she uses brandy, or whatever is handy. but I like the slightly weird flavour that vermouth brings. I prefer martini and rossi.

    really digging your blog! fine work.

    p

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