Here in the South, greens are praised and braised! Mustard greens, collard greens, spinach, kale, arugula, the list goes on. Nutritionists encourage eating plate that resembles a rainbow, and greens are an easy way to add color to your palette. Not everyone is so enthused when it comes to cooked greens. Perhaps it’s because of the bitter taste associated with many of these leafy varieties. Or maybe folks just overcook their greens until they turn to mush. Either way, I felt like they certainly deserve a post because they’re so stinking EASY to make.
We really like kale. In many posts on this blog, we’ve featured the nutritional value of this superfood. Cooking it (like many vegetables) reduces the health benefits, but hey, it’s still better than a starchy side, right? You can find big bunches of kale at your farmers market or in the produce aisle.
It’s super important that any flavors you add to your greens don’t overpower the whole dish. That’s why we add sliced garlic as opposed to minced. Slicing the garlic adds a subtle garlic flavor without stealing the show. Plus, it looks fabulous scattered within the dish. Look how nicely it compliments our date night meal:
Easy. Beautiful. Healthy. Delicious. What more could you want from a side?
Easy Sautéed Greens
Prep Time: 10 min. Cook Time: 15 min.
1 bunch of kale (about 6 cups), destalked and roughly torn
1 tablespoon olive oil
3 cloves garlic, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sherry vinegar
Heat a small stock pot or dutch oven over medium. Add one tablespoon of olive oil to coat the bottom of the pot. Add the garlic and sauté for about 2 minutes until fragrant. Add the kale and toss occasionally for 2 minutes. Add the vinegar, salt, and pepper. Cook for another 2 minutes. Cover and reduce heat to low. Cook for 5 minutes and serve warm.
Makes about 4 cups