Recipe by FloridaNative
Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful.
- 2 bunches fresh greens (Chard, collards, kale or mustard)
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 jalapeno pepper, seeded and finely minced (optional)
- 1 -3 pinch red pepper flakes, to taste
- 1 tablespoon sherry wine vinegar or 1 tablespoon cider vinegar
- 1⁄2 teaspoon kosher sea salt, plus more to taste
Directions See How It's Made
- Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
- Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
- Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
- Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
- Serve as a side dish (or a meal) with cornbread.