When I was a kid, we ate sautéed greens from the garden nearly every day. They changed with the seasons, but my mother knew she could count on us to eat our veggies if she made them this way. Hope it works with your kids because the antioxidants, fiber, and chlorophyll are essential to their good health. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More (Perigee Books, 2011).
Serves: 3 to 4
- Extra virgin olive oil
- 2 cloves fresh garlic, thinly sliced
- ½ red onion, thinly sliced into half moons
- Sea salt
- Cracked black pepper
- Crushed red pepper flakes
- 2 ripe tomatoes, thinly sliced into half moons
- 1 bunch dark leafy greens
(kale, collards, broccoli rabe, etc.), rinsed well and
chopped into bite-sized pieces
Place a small amount of oil, garlic and onion in a deep skillet over medium heat.
When the onion begins to sizzle, add a pinch of salt, pepper, and crushed red pepper flakes. Sauté for 2-3 minutes.
Stir in tomatoes and a light seasoning of salt, and sauté for 3 minutes. Stir in greens, a light seasoning of salt, and sauté until the greens just wilt, about 3 minutes. Serve hot.
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.