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Recipe Detail Page
Sautéed Mixed Greens
Holiday 2004
A mixture of winter greens perhaps left over from other dishes or purchased as braising greens at some supermarkets. Use a mixture that you like, or you can also prepare just one green this way. Remove stems from the greens and use only the leaves.
Serves 4
2 cups (500 mL) sliced kale
2 cups (500 mL) sliced collards
2 cups (500 mL) sliced rapini
2 cups (500 mL) Swiss chard
2 cups (500 mL) spinach or beet greens
3 tbsp (45 mL) olive oil
1 small onion, chopped
2 cloves garlic, chopped
¼ tsp (1 mL) hot pepper flakes
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper to taste
1. Bring a large pot of water to boil. Add greens and blanch for 2 minutes. Drain well.
2. Heat oil in skillet over medium heat. Add onion and garlic and sauté for 2 minutes or until softened. Add greens and pepper flakes and sauté until greens are hot. Splash in balsamic vinegar, bring to boil and season with salt and pepper.
Serves 4
