This is a no-recipe recipe given to me by one of our apprentices, Jule Jacobs! Use whatever quantities you need to serve your family's tastes: If you can tolerate heat, use more pepper flakes; if you can't, leave them out. If you love spinach but aren't sure about kale or pac choi, use more spinach. If you love them all, use equal amounts.
Jule's Sauteed Greens
- ghee, butter, or EVOO
- onions, chopped
- pepper flakes
- whatever herbs you have available (there is dill, cilantro and parsley in the farm today)
- coconut aminos
- spinach, washed and sliced into 1/2" ribbons
- kale, washed and sliced into 1/2" ribbons
- pac choi or bok choy, washed and leaves sliced into1/2" thick ribbons
Add the fat, pepper flakes and garlic to a cold saute pan and slowly bring the heat to medium. When the fat is hot, add the onions and saute until soft.
Add greens, herbs, and coconut aminos. Cover the pan, leaving the lid a little ajar, and saute until the greens are bright green. If you're using kale, you'll need to cook it for an additional 2-3 minutes until soft but not soggy. If you cook longer than 7 minutes, they'll turn brown so don't overdo it!
Season with salt and serve!