April 25, 2013
Sauteed Greens with Garlic and Lemon
2 bunches greens, pulled from the stem and chopped into bite-size pieces
5 cloves garlic, minced
1 tablespoon (15ml) olive oil
Juice from 1 small lemon
1-2 teaspoons (5-10 ml) tamari soy sauce
You can't go wrong, whether you choose dinosaur kale, curly kale, chard, beet greens, collard greens, or even spinach. Any of these makes a good side dish or bed for an entrée of a contrasting color, such as grilled polenta.
Using a steamer basket in a medium-sized pot, steam the greens for 5-7 minutes, until tender.
Meanwhile, in a large sauté pan, heat the oil and add the garlic, stirring occasionally until golden. Be careful not to let the garlic burn.
Add the steamed greens, and sauté for a few minutes. Squeeze the lemon, and sprinkle the tamari onto the greens, and stir again until the greens are thoroughly coated with the lemon and tamari. Serve warm or at room temperature.
Serving suggestions and variations
- After you steam the greens, you can just toss them in a large bowl with some agave nectar, rice vinegar, and lemon juice for a fantastic salad. You can also add raw or blanched cauliflower or chickpeas.
Recipe courtesy of Compassionate Cooks, LLC.