Garlic Sauteed Greens
Garlic Sauteed Greens are a family favorite that we make and crave year round! They are so yummy, filled with maximum nutrition for families on the go.
Life is simply too short to eat nasty greens! These flexible greens are a tried and true favorite that I have been making for years, another hybrid blend of our California life, melded with our transplanted Southern obsessions!
- 1 bag of bunch of rinsed greens (turnip, kale, mustard, etc)
- 1-2 cloves crushed garlic
- Sea salt and cracked pepper to taste
- EVOO or yes, you can use bacon grease
In a large, flat bottomed skillet, drizzle about a bit of EVOO. Spread it around the pan, get it sizzling, and then throw in the garlic and gently saute.
Add the rinsed greens (make sure the water is shaken off pretty well, or it will pop).
Saute with the garlic until CRISP TENDER. I realize this is a new way of doing things, this is where the California hybrid comes in! When crisp tender, add sea salt and grate in some cracked pepper. Add about 1/2 a cup of water or broth and gently steam for a few minutes. Greens will turn a brilliant green. Serve immediately, they are delicious!
I know, have been to Cracker Barrel and had some "home cookin" greens and these are not those. No boiling on a stove for 1/2 an hour, boiling nutrition, flavor, crunch and texture out until you may as well just open a can of greens!
Try it a few times, you might find you really like it.
Variations
Cayenne Pepper Greens - throw in cayenne pepper flakes (red pepper flakes) or better yet, chop a cayenne on these right at the gently steam part!
Honey -with all that garlic and cayenne, you are going to chase all colds and flu away!
Garlic Sauteed Greens
Garlic Sauteed Greens are a family favorite that we make and crave year round! They are so yummy, filled with maximum nutrition for families on the go.
Life is simply too short to eat nasty greens! These flexible greens are a tried and true favorite that I have been making for years, another hybrid blend of our California life, melded with our transplanted Southern obsessions!
- 1 bag of bunch of rinsed greens (turnip, kale, mustard, etc)
- 1-2 cloves crushed garlic
- Sea salt and cracked pepper to taste
- EVOO or yes, you can use bacon grease
In a large, flat bottomed skillet, drizzle about a bit of EVOO. Spread it around the pan, get it sizzling, and then throw in the garlic and gently saute.
Add the rinsed greens (make sure the water is shaken off pretty well, or it will pop).
Saute with the garlic until CRISP TENDER. I realize this is a new way of doing things, this is where the California hybrid comes in! When crisp tender, add sea salt and grate in some cracked pepper. Add about 1/2 a cup of water or broth and gently steam for a few minutes. Greens will turn a brilliant green. Serve immediately, they are delicious!
I know, have been to Cracker Barrel and had some "home cookin" greens and these are not those. No boiling on a stove for 1/2 an hour, boiling nutrition, flavor, crunch and texture out until you may as well just open a can of greens!
Try it a few times, you might find you really like it.
Variations
Cayenne Pepper Greens - throw in cayenne pepper flakes (red pepper flakes) or better yet, chop a cayenne on these right at the gently steam part!
Honey -with all that garlic and cayenne, you are going to chase all colds and flu away!
Copyright Lisa Baughn at www.ThePrudentwife.com ~
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com