My garden is overflowing with greens right now, lucky me! I’ve got chard, beet greens and 3 types of kale. I mix them all together in my biggest pan for a colorful dish packed full of nutrition. Here’s what I do to bring out the best in my greens:
8 to 10 cups of loosely packed, roughly chopped, de-veined greens
1 tablespoon olive oil
1/2 small brown onion, chopped
2 cloves garlic, peeled & minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Add olive oil, onion & garlic to the pan and cook until onion is translucent.
Add greens and cook on medium low heat until greens cook down & start to become soft.
Sprinkle with salt & pepper and serve over brown rice or tofu or quinoa or ….. endless options.