Overlooked Greens Pan-Roasted w/ Garlic

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This is my favorite way to breath new life into greens that normally hit the trash/compost. Use kohlrabi, turnip or radish greens. Use broccoli and cauliflower leaves. And when you run out of beet greens, bok choy, cabbage and mustard greens, you can use our beloved kale and chard.

  • 4 c hearty greens, cut into ribbons
  • 3 cloves garlic sliced thinly
  • ¼ tsp chili flakes
  • ½ C white wine or hard cider
  1. Get a sauté pan screaming hot
  2. Add a splash of neutral oil and allow to heat just until smoking
  3. Toss the greens into the pan with a pinch of salt
  4. They will sizzle and spit, but hold your nerve and let them brown a little bit
  5. Toss and turn over
  6. Add the garlic, chili flakes and white wine
  7. Turn off the heat
  8. Let the wine reduce until almost dry
  9. Serve immediately

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