Simple Steamed / Sauteed Greens
This is a quick, basic recipe for all types of greens.
Servings Prep Time
4 5
Cook Time
10
Servings Prep Time
4 5
Cook Time
10
Ingredients
Choose one or more of your choice of greens
Everything else
  • 1Tbsp. fat(butter, bacon grease, or other oil)
  • 1/2tsp. Salt
  • 2-3cloves garlic, minced
Instructions
  1. Wash greens and pat or spin dry. If you’re using kale, see the next step for tips on how to separate stems from leaves. If you’re using a green with stems smaller around than a pencil, roughly chop the whole bunch and cook stems along with the leaves. You’ll probably want to cook the thicker stems a bit longer than their leaves, so follow the next step to separate stems from leaves.
  2. To separate stems from leaves, grab the stem in one hand close to where the leaf starts. With the other hand, fold the leaf in half on itself and pinch the two halves together while pulling away from the stem.   The tearing method should work very well for kale, but other leaves may need a knife. If tearing isn’t working well, lay the leaf on a cutting board, fold it in half with the stem on one side and make one cut along the stem to cut the leaf away. Discard kale stems. Chop all other stems into bite-sized chunks.
  3. Coarsely chop the leaves now, or do this step while the stems are cooking.
  4. Preheat skillet and fat to medium or medium-high heat.
  5. Throw in stems and salt if you’re cooking the stems. Otherwise, skip down two steps.
  6. Cover stems and steam over medium-high heat for 3-5 minutes. (Liquid will come out of the stems for the steam.)
  7. Add minced garlic cloves and chopped leaves (and salt if you didn’t cook your stems).
  8. Cover skillet and steam until the greens are brightly colored and wilted.
  9. Remove lid and continue to cook until liquids are evaporated.
  10. Serve immediately. Optional topping ideas: bacon with balsamic vinegar, or red pepper flakes. With butter as the oil, try nutmeg, lemon zest and juice, or raisins and toasted slivered almonds.
Recipe Notes

Recipe from How to Cook Without a Book by Pam Anderson.