Sunday, June 5, 2011

Recipe: Mixed Greens

This is my number one go-to recipe for any and all leafy greens.  It's quick and easy and if you don't have one of the ingredients, you can adjust amounts on the others and it will still taste good.  If you're not a fan of spicy food, leave out the Tabasco, or, if you love it like I do, double the amount!

This recipe also calls for a large amount of greens, as they cook down pretty dramatically.  I often make a much smaller amount, since certain children I live with will only eat greens if they are raw.  A couple of large fistfuls of greens cooks down to a perfect amount for one adult.

Mixed Greens (from Moosewood Restaurant New Classics)

2 tablespoons vegetable oil (olive oil also works well here)
2-3 gloves garlic, minced or pressed
3 lbs fresh greens (kale, chard, spinach, mustard, collard . . . you name it!), rinsed, stemmed and coarsely chopped
3 tablespoons soy sauce
3 tablespoons cider vinegar
1/2 teaspoon Tabasco or other hot pepper sauce
1/2 cup water (plus more if needed)
salt to taste

In a large pot, heat the oil and saute the garlic on medium heat for just a minute to soften it.  Add the damp greens, cover, and cook on medium heat for 5 minutes, until the greens on the bottom begin to soften.  Stir the greens until evenly coated with oil.

Add the soy sauce, vinegar, Tabasco and water.  Stir the greens well and add more water if needed.  Simmer for about 15 minutes, stirring occasionally and tasting to sample the texture.  They're done when they are as soft as you like them.  Add salt and more Tabasco to taste.

The pot liqour (cooking water) from this recipe is yummy soaked up with a little cornbread!

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