Greens Fit for Company
photo by Thorsten
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 907.18 g greens, any type- see note
- 44.37 ml olive oil
- 473.18 ml garlic, sliced thin
- 7.39 ml red pepper flakes
- 236.59 ml chicken broth or 236.59 ml vegetable broth
-
Garnish
- lemon, quarters
- crushed red pepper flakes
- balsamic vinegar
- sugar
directions
- Fill a pot with water and bring to a boil. Add enough salt to the water to make the water taste salty. About 1-2 Tbsp should do it.
- Fill a clean sink with warm water, toss greens in and swish around a little to agitate them and help shake any sand lose.
- Add a small palmful of salt or a good glug of white vinegar. This kills any bugs that may be hiding in the greens and makes them float to the surface where you can scoop them off.
- Let them sit in the water for a few minutes. The sand will sink to the bottom of the sink and the greens will float to the top.
- Remove greens from the water and place in a strainer. Rinse once more while they are in the strainer to make sure all sand is removed and to rinse off the salt/vinegar water.
- Toss greens into boiling water and allow to boil for 7 minutes. This initial step will help to remove a lot of the bitterness.
- Drain and immediately put greens into a bowl of ice water to shock them- this keeps them very green and stops the cooking process so they don't get overdone.
- Drain again and shake well or pat dry with paper towels just to remove excess water.
- Add olive oil, garlic and pepper flakes to a skillet set over medium heat.
- Add greens when oil begins to sizzle and pour broth over top.
- Cover and simmer for 5 minutes.
- Season with salt and pepper and a squeeze of lemon.
- Serve with lemon wedges, extra red pepper flakes, balsamic vinegar, hot sauce and sugar and allow each person to season to their taste if they desire.
- PS Kids (and some adults) seem to be more ready to taste at least one bite if they can cover them with sugar.
- Hope you enjoy these!
- Note: This works well with tougher greens like collards, mustard, turnip etc -- If you wish to use a more tender green like spinach, baby beet greens etc. Skip the preboil step.
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Reviews
-
That is a great way to make greens and veggies for a large number of guests. And everyone will find something in it. I have used all different kind of veggies: beans, fennel, zucchini, cauli flower, potatoes, bell peppers or carrots. I have boiled the carrots, beans and tomatoes for about 7 minutes. The other veggies don't need more than 2-4 minutes. After I put the greens into the pan I have add a little sugra. That gave a wonderful caramel note to them and sweeten the veggies just a little. The greens were a hit. A great way to make them.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.