Lemon Sesame Glazed Greens

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I read the review by Melissa5, and the problem with the greens may have been temperature when the greens were harvested. Greens like cool weather, and are much better after they have been through a frost. My spinach and kale from my garden are always better after the first frost! You can park your greens for about 30 minutes in your freezer before using, and that may help sweeten them up. I trim the stems and put them in a vase of water first to be sure they have enough water in them before they cool down in the freezer.

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First time I made this I used Mustard greens and it was great - we really enjoyed it. That was several months ago. I just make it again using the same and it came out bitter and chewy. Wondering if I didn't cook it long enough or even over cooked it! I didn't have fresh lemons so had no zest and used bottled lemon juice. I also used sea salt instead of kosher salt..... I'm bummed as I get tired eating spinach, etc. all over again. I'll try it next time wth Kale.

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I LOVED this recipe. I didn't have sesame seeds and forgot to put the red pepper flakes in....but I have kale growing in my garden and hope cook it this way throughout the summer!

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Quick and delicious, this turns out a lovely tangy dish.

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I cook greens every week since I have a history of anemia. I get bored with the same recipes every week so I have been searching for a new addition to my repertoire. I am very happy with the way this came out. I made the recipe with mustard greens (first time trying them but next time will use my favorite green, kale.

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I love greens and sauteed greens, but this turned out horrible. wayyyyyy too much salt.

i'm sorry alton! i swear, i really do love you.

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Great recipe. It's a really nice way to enjoy kale. The suggestion to use the roasting pan over two burners makes it so much easier to cook the kale. If I may be so bold to suggest an alternative in the recipe, I would suggest adding a can of rinsed black eyed peas (canned right after the greens. Nice way to add some protien to the dish and some good additional flavor. (Not totally my idea, kale and BEPs is the basis of a Syrian dish called 'sleek'.

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We enjoy this quick and easy recipe. Greens can be a bit daunting, but this is a great introduction to such a healthy veggie.

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I grew up in KY and my husband (a chef grew up in Southern CA, so he'd avoided much of the dark, leafy green torture I endured as a child. In an effort to eat a healthier variety of foods, we decided to attempt to find a way to make them edible, which is how we stumbled upon this recipe.

We use kale and substitute sesame oil for the sesame seeds & it's turned out perfectly every single time. The lemon really brightens up the flavor a LOT. My only other advice would be to not stop cooking them until they turn from deep, bright green to more of a darker, dull green. The flavor doesn't change, but it makes the greens easier to chew.

This is a staple at our house!

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I used an electric wok for this recipe and it impressed my guests with how wonderful it tastes and impressed me with how easy it is! I used half spinach and half arugula... perfect zest and perfect bite!