Greenlight Basic Greens

Use this recipe to prepare any and all dark, leafy greens like beet greens, collards, kale, chard, spinach, etc.

Ingredients
One bunch of fresh, local, organic greens

Tools/Equipment
large bowl or salad spinner
cutting board
sharp knife
skillet with tight fitting lid
stove

Directions
1.    Wash greens by submerging them in water for 5-10 minutes. If water is extremely dirty when greens are removed, wash again. If you have a salad spinner, spin the greens to remove excess water.
2.    Cut greens away from the stem. Set aside.
3.    Slice stems into bite size pieces.
4.    Take greens, fold in half and stack 4-5 leaves on top of each other.
5.    Roll greens into a fat “cigar” and slice across making long strips.
6.    Add 2 Tablespoons of water to a skillet and warm on medium-high heat.
7.    When water begins to smoke, add green stems, cover with tight fitting lid, and steam for 2-3 minutes. Add green leaves, return cover, and turn off heat leaving skillet on eye for 5-7 minutes. Greens should be bright green and tender.
8.    Season and enjoy!

Let everyone add their favorite condiments to season to taste—experiment and see what you like.

Some of Greenlight’s favorite combinations include:
•    splash of olive oil, fresh lemon juice, sprinkle of sea salt and sesame seeds
•    sauté 3 cloves of minced garlic before adding greens to the pan
•    splash of olive oil, squirt of Shoyu or Tamari Soy sauce, fresh lemon juice
•    mix to taste olive oil, local honey, vinegar (balsamic, rice, etc.) or soy sauce (shoyu, tamari), Dijon mustard, sesame seeds, sea salt, and pepper