Sauteed greens

Posted on October 22, 2015

• 4 lbs. mustard, turnip, or beet greens, stems and coarse ribs discarded
• 2 large garlic cloves, minced
• 3 T. olive oil
• ½ c. vegetable or chicken broth
• ½ tsp. salt
• 1 T. red wine or balsamic vinegar

1. Wash greens first. After you remove the stem and the rib in the middle of the leaf, cut greens in very thin slices. One way to do this is to roll them up so they look like a cigar and then cut in thin strips.
2. Heat oil in large skillet over medium heat. Add garlic and cook until golden, about 1 minute. Add greens by large handfuls; stir until beginning to wilt before adding more, tossing with tongs to coat with oil.
3. Add broth, cover, and simmer until greens are just tender; add a little water to pan if dry, 5 to 10 minutes, depending on type of greens. Stir in vinegar. Season with salt and pepper.

Did you know? Dark green leafy vegetables are the most concentrated source of nutrition of any food. They have a lot of minerals and vitamins, including K- which may help prevent diabetes, C- which helps prevent colds and flu, E- which helps maintain healthy skin, hair and nails, and B- which helps healthy cells grow.