Braised Winter Greens

Greens are in season!  When I first moved to the south, the only two greens I had heard of were lettuce and spinach.  Lettuce was mostly the ghastly pale iceburg and spinach came from the freezer aisle, frozen into a dark green brick.

Now we are so lucky!  We have fresh, home grown greens all winter long.

Here is my standard greens recipe. I use it for kale, collards, chard, mustard and spinach:

Braised Greens

• take your greens of choice, remove the tough stems, and chop the leaves coarsely
• heat some olive oil in a large pan.  Add 1 or 2 cloves of minced garlic.
• add the chopped greens, and stir to coat the greens with the olive oil
• if they are not tender at this point, add a little water (1 tablespoon - 1/4 cup) or other liquid such as broth. Put a lid on, turn down the heat, and let them steam for a few minutes.

This is how we have kale and eggs for breakfast.