1/1 Photo of Greens With Garlic and Parmesan
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. ;)
My Private Note
Units: US | Metric
- 1Note 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.
- 2Clean 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.
- 3Heat 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.
- 4Gently saute the greens, stirring frequently. Add more handfuls of greens from toughest/strongest to mildest/tenderest as they cook down.
- 5When they are just barely done stir in the vinegar then sprinkle on the parmesan.
- 6Turn 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.
- 7Some people like more vinegar at the table, others just like a little black pepper.
- 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. ;).
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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: