Steam/Sauteed Tender Greens
- 1 tablespoon fat (extra-virgin olive oil, vegetable oil, butter or bacon fat)
- 1/2 teaspoon salt
- 2 to 3 garlic cloves, minced
- 2 pounds fresh spinach, Swiss chard or beet greens
- Spices and/or dried/fresh herbs
- Ground black pepper
Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes.
Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.
Recipe courtesy of Pam Anderson