An inspiration from dinner tonight.
1 large bunch of collard greens
1 large bunch of Swiss chard
1 small bunch of kale
1 sm onion, diced
2-4 cloves garlic, minced
2 Tb olive oil
1 sm onion, diced
2-4 cloves garlic, minced
2 Tb olive oil
2 Tsp toasted sesame oil
1/4 C water
3 Tb butter
1 Tb lemon juice
1/4 Tsp marjoram
1/4 Tsp rosemary
1/8 Tsp paprika
1/8 Tsp yellow curry powder (or more to taste)
1/8 Tsp garlic powder
1/4 C water
3 Tb butter
1 Tb lemon juice
1/4 Tsp marjoram
1/4 Tsp rosemary
1/8 Tsp paprika
1/8 Tsp yellow curry powder (or more to taste)
1/8 Tsp garlic powder
Salt to taste
Wash greens and trim stems. Slice approximately 1 1/2" wide. Heat olive oil over med-low heat in skillet. Add onion and garlic and saute until light brown. Add 3 handfuls of greens, drizzle sesame oil over them and stir until wilted. Increase heat to med-high, add water and rest of greens and cover. Steam for about 5 minutes. Meanwhile, melt butter, then add lemon juice and rest of ingredients except garlic powder and salt to melted butter. Remove cover from skillet and drizzle butter mixture over greens. Stir to coat and cook for about another 5 minutes. Sprinkle garlic powder over the greens. Add salt to taste.
Wash greens and trim stems. Slice approximately 1 1/2" wide. Heat olive oil over med-low heat in skillet. Add onion and garlic and saute until light brown. Add 3 handfuls of greens, drizzle sesame oil over them and stir until wilted. Increase heat to med-high, add water and rest of greens and cover. Steam for about 5 minutes. Meanwhile, melt butter, then add lemon juice and rest of ingredients except garlic powder and salt to melted butter. Remove cover from skillet and drizzle butter mixture over greens. Stir to coat and cook for about another 5 minutes. Sprinkle garlic powder over the greens. Add salt to taste.
Serves 4 to 6.
PS: One suggested addition was portobello mushrooms and a dash of soy sauce.
1 comment:
Yum. Printed it out for when Brian brings home piles of good-looking greens again.
Post a Comment