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    You are in: Home / Recipes / Greens With Garlic and Parmesan Recipe
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    Greens With Garlic and Parmesan

    Greens With Garlic and Parmesan. Photo by Maito

    1/1 Photo of Greens With Garlic and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    3KillerBs's Note:

    I'm not from the South, but when I first moved there I fell hard for greens. However, Yankee that I am, I don't feel that simmering them all day with a chunk of bacon truly releases their full potential. :D This is one of our favorite dishes and it can be adapted to suit many different varieties. I made turnip greens, cabbage, escarole, and curly endive last night. Mmmm. Note -- I guessed a bit on the weight because different greens are lighter or denser. A standard kitchen colander heaping full of chopped greens is about right. Prep time includes cleaning greens of ordinary sandiness. Really muddy ones out of your garden right after a rainstorm will take longer. ;)

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    My Private Note



    Units: US | Metric


    1. 1
      Note on selecting greens: While you can cook just one type, I find that a mix of stronger greens such as mustard, turnip, collard, dandelion, curly endive, escarole, -- with milder greens such as kale, cabbage, chard, beet, napa, bok choi, spinach, -- gives the best depth of flavor. Usually I try to have 4 kinds: some strong, some mild, some with a firmer texture, some with a softer texture.
    2. 2
      Clean and chop greens. I think you get the best results from soaking them in a sink full of cold water. If they are very muddy you might start with a bucket of water to be dumped outdoors rather than put all that dirt down your drain.
    3. 3
      Heat up the garlic and olive oil in whatever pan you'd usually use for stir-fry. I use my cast iron chicken fryer. Add the strongest/toughest greens that need the longest cooking.
    4. 4
      Gently saute the greens, stirring frequently. Add more handfuls of greens from toughest/strongest to mildest/tenderest as they cook down.
    5. 5
      When they are just barely done stir in the vinegar then sprinkle on the parmesan.
    6. 6
      Turn off the heat, cover* the pan, and let sit 10 minutes before serving so that the vinegar can meld into the greens and the cheese can melt.
    7. 7
      Some people like more vinegar at the table, others just like a little black pepper.
    8. 8
      *If you've just realized that your pan has no lid don't panic. Cover it with aluminum foil or a large plate instead. ;).

    Ratings & Reviews:

    • on March 02, 2008


      This is a great way to cook greens! Squeezing a little lemon over it at the table complimented the flavors nicely.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greens With Garlic and Parmesan

    Serving Size: 1 (9 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 59.9
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.3 g
    Cholesterol 3.6 mg
    Sodium 64.0 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 1.7 g

    The following items or measurements are not included:

    mixed greens

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