Although it’s only been a few weeks, I’m feeling pretty proud of myself for staying on top of both of our CSAs. A CSA is a great motivator to cook vegetables because the more the veggies pile up, the less room I have for my extensive condiment collection and the really good stuff, like chocolate sauce and enough feta cheese to last me until fall. (What? It’s pickled.)
At this time of year, our veggie box is full of leaves, and this recipe is my go-to solution for cooking them down to a manageable size for storage or immediate consumption. These silky greens are great alone or as a component of another dish (try whole wheat pasta with these greens and basil pesto).
This treatment works well for softer greens, including tender kale, and would also work for briefly simmered collards or tough kale. I made one batch with rainbow chard this week, pictured below, and a separate batch using beet greens, arugula, and radish tops. Whatever greens you use, start with a lot; one bunch of greens looks awfully puny after a few minutes in the pan. Continue reading Sauteed Greens with Garlic (click for recipe)