Sautéed Greens

This is a really quick recipe that I have been making pretty frequently since I started school. You can use any kind of green in it; my mom often uses beet tops when she has them left over after using the beets for another recipe, I really enjoy it with spinach, but whatever you have available will work.  Use a large package/portion because the greens cook down a lot when they lose water during the cooking process.

The Community Garden had a successful crop of greens, like this Rainbow Chard

Ingredients

Greens (in the past I have had this with beet tops, spinach, and swiss chard)

1 T olive oil

1 clove garlic minced

3 t lemon juice

pepper

Preparation

1.     If the greens are in large pieces, chop them into 1-2in lengths (this also goes for stalks if you decide to include them), place all leaves and stalks in a pot

2.     Add olive oil, garlic, pepper and lemon juice

3.     Cook over stove until tender (5-10 minutes depending on the greens) on med/high heat, stirring frequently

4.     As soon as greens have a uniformly cooked appearance remove to a plate or shallow bowl and serve

Shopping list

Greens

olive oil

garlic

lemon juice

pepper

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