Our farm store is FULL of greens now, more than we can manage to eat raw, so I cook them!
This is sort of an un-recipe as there are no measurements. If you love garlic or hot pepper, use more, if you don't, use less. The photo below is sauteed lettuce, but any salad green can be treated this way.
Sauteed Greens: Augula, Lettuce, Mizuna, Escarole, Endive or Kale
INGREDIENTS:
- Greens - arugula, lettuce, mizuna, escarole, endive or kale
- Olive oil
- Garlic, thinly sliced or minced
- Hot pepper flakes
- Salt and freshly ground pepper
- Optional: balsamic vinegar.
INSTRUCTIONS:
Wash and dry the greens. If they're wet when you add them to the pan they will sputter!
On medium-high, heat the olive oil in a saute pan large enough to hold the greens.
Add the hot pepper flakes and the garlic. Saute until the garlic is starting to brown. If you sliced the garlic you can let it get light brown and crispy and then remove it from the oil, which will now be garlic-flavored.
Add the greens and saute, turning often, until wilted. Kale will take longer than tender greens.
Serve immediately with salt and freshly ground pepper. If you made browned sliced garlic, crumble it over the greens.
You can also drizzle a bit of balsamic over it.
