Thursday, October 16, 2008

Sauteed Spinach

This works for any greens. However, the tougher the green, such as a collard, the longer you would need to cook them. A soft green like spinach or beet greens cooks quickly. Spinach is especially nice because you can purchase baby spinach and never have to prep the greens, just open the bag and dump in the pan. If using a green with a tough spine, remove the spine and cut leaves into small strips.

In a saute pan over medium heat, bring olive oil to medium - medium high temperature, add minced garlic for 30 seconds then pile in the greens. If you have more greens than pan space, be patient and work them in as the greens begin to wilt. Add salt to taste, toss and cook just until wilting begins (just a minute or two). If you're cooking a heavier green, you may need to add a couple teaspoons of water and cover with a lid to cook until tender. Remove from pan and top with some fresh grated parmesan or I like vinegar on my greens.

This is a great way to try new greens to see which one you prefer. Greens have such varying flavors and I must say, I haven't found one I don't like.

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