Tuesday, November 30, 2010

Quick Greens

I want to show you how I cook fresh greens. I used to always steam them, but this is so much easier and faster. Here you see a big handful of Swiss Chard leaves that I plucked out in greenhouse just before dinner. I take off the main part of the stems. You could use them too, but I like it better if I take them off.

Here are the stems. They can be used in stock, or even steamed or stir-fried.

After washing the leaves and taking off the stems, I piled the leaves on top of each other and then roll them all up together:

Then I slice them thinly:

Here they are all sliced:

And then I cut them cross-wise a few times:

In a cast iron skillet, I melt 1 Tablespoon of butter and 1 Tablespoon of extra-virgin olive oil:

Then add the chopped greens and on medium heat, stir and cook for approximately 2 minutes. I season them with Realsalt and plenty of freshly ground pepper.

Now they are wilted and done. You could cook them longer, but this is how I like them:

Here is my portion on my plate with turkey (remember Thanksgiving??) and homemade noodles on top of mashed potatoes. Yum!

This will work just as well for kale, mustard greens, turnip greens, spinach, or anything else of that nature. Quick, easy and wonderful!

What amazes me is how small the greens become after cooking!

By the way, we named the new puppy "Badger." :)


  1. Yolanda,
    Its so neat that you are still enjoying your own fresh food. The greens look scrumptious. I love fresh green wilted like that.

  2. Yum! I love to do cabbage that way instead of boiling it.

    How did you come up with that name for the doggie?

  3. Did you use any certain books to come up with a method for growing greens in winter? If you did would you be willing to share your titles?


  4. http://www.amazon.com/Four-Season-Harvest-Organic-Vegetables-Garden/dp/1890132276/ref=sr_1_2?s=books&ie=UTF8&qid=1291333182&sr=1-2

    Here it is! :)

  5. Thanks Yolanda, I've had that one on my list, but haven't purchased it yet.



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