A few years ago we started to make a concerted effort at eating a more wholesome diet, relying less on carbs and prepared foods. One of the staples in our diet has become cooked (sautéed, braised, roasted, etc.) greens. This recipe, may be adapted to different greens and vegetables, which makes it an important piece of cooking knowledge to have. We often don’t plan our cooking, and find ourselves rummaging through the vegetable bins for things that might taste good together. This combo is especially good!
Ingredients:
2 T olive oil
1 lb of kale, chopped
1/2 lb asparagus, or alternatively, broccoli florets and stems (peeled and sliced)
1 onion, diced
1 clove of garlic, minced
Zest of one lemon
Juice of one lemon
Red pepper flakes
Water as needed
Salt and pepper to taste
Instructions:
Put oil into a heavy deep skillet, or a wok large enough to hold uncooked greens.
Cook onions and garlic together, until onions are translucent. Try not to burn the garlic.
Add greens and asparagus (or broccoli) and stir for a minute or so. Add lemon juice, and a few tablespoons of water to help the vegetables steam a bit. Add lemon zest, pepper flakes, and salt and pepper. Stir frequently, and test greens and vegetables for doneness. I prefer to turn the stove off when the vegetables are a little under cooked, and let them sit, while I finish the rest of dinner. I turn the burner back on to heat them up just before serving.
Serving suggestions:
This is a great side dish for any chicken, fish, or meat that you are serving, and also is a wonderful complement to legume dishes served with rice. I frequently use my leftover greens in soups. You can use any combination of greens and vegetables, however, I find that collards are better braised since they can be tough and bitter if not cooked for a long time.
