sautéed greens
I eat greens most nights of the week, even on heat-up-frozen-Trader-Joe’s-pizza night. Here’s a simple recipe sure to impress the family…
1 Tbl olive oil
3 large fistfuls of fresh greens (chard, kale, spinach, beet greens, mustard, collard, whatever you’ve got) in salad-size pieces
dash soy sauce* or vegetarian worcestershire (sold at Whole Foods)
sesame seeds for garnish (optional)
Drizzle oil onto a non-stick skillet and warm over low-medium heat. When oil starts to thin (and can be swirled around the pan, add the greens, and cook until they wilt, about 5 minutes. Remove from heat and add sauce immediately while pan is still hot, stirring to lightly coat all the greens. Serve immediately, sprinkling sesame seeds on top for garnish if you like. Serves 2.