Friday, August 8, 2008

Spicy Greens

We love greens at our house. I didn't grow up eating them at all. Greens can be very strong and bitter tasting, so it seems they have a bad reputation. But, if they are prepared nicely, the bitterness subsides. Some of my favorite things to add to greens are: olive oil, lots of garlic, vinegar, and anything spicy.

Above is how I can often find greens sold at my local farmer's market. I can find people slicing them into strips right in their stalls, so I know they are very freshly chopped. I find it to be a real time saver, as bunches of greens otherwise come in huge bundles which can be hard to deal with. Just be sure to eat the chopped greens soon after buying them. Also, be sure to wash greens very thoroughly before preparing them. Place them in a sink full of water and swish them around at least three separate times, rinsing well.

Spicy Greens

  • Sliced, washed greens (I used collard greens)
  • 2 tablespoons olive oil
  • sliced garlic (can you have too much garlic? I use at least 3 cloves, usually more)
  • salt and pepper
  • your favorite picante sauce, to taste OR red pepper flakes and a generous dash of your favorite vinegar

Boil a large pot of water. Add the washed greens and boil for about 5 minutes. You will see the color change a bit, becoming darker green. Rinse and spin in a salad spinner to remove excess water. Or once cool to touch, squeeze out the excess water using your hands.

Heat the oil in the large pot. Add the garlic and a dash of your picante sauce (or some red pepper flakes) and then the greens. Sautee for several minutes, letting the flavors blend and the greens soften to the texture you desire. Some people like them on the crisp side while others like them practically soggy.

Serve with a dash of vinegar or more of your favorite picante sauce, to the spice level desired.

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