Greens aren’t the sexiest of vegetables, are they? With the rinsing, drying, and finally cooking it feels like such a hassle for what was once a bountiful bunch that turns into the size of a golf ball. Am I right?! And then you have to season it: peel the garlic, press the garlic, don’t burn the garlic, yada, yada, yada. So…I simplified it and made this dish in under 8 minutes. It would have been less had I used spinach, but alas all I had was kale.
The Easiest Greens In All The Land
- a bunch of greens: 1 kale bunch, 4-8 handfuls of spinach, beet greens from a bundle of beets, or anything else
- 1 tablespoon butter, ghee, lard, etc.
- 1 teaspoon garlic powder (because it’s easier than peeling and pressing)
- pinch of red pepper flakes
- 1/4 cup nut of choice
- sea salt + pepper to taste
- Put pan on heat and rinse greens under water (unless you’re using baby spinach that’s already washed)
- Don’t worry about drying off your greens, just place them in the hot pan. You’ll cook a heartier green for longer (think kale, about 8 mins to finish) whereas a thinner leaf will cook in about 4-5 minutes.
- Let the greens wilt and add in the butter when they’re about halfway cooked.
- Sprinkle in the garlic powder and red pepper flakes, add sea salt + pepper to taste.
- Right before you take the greens off the stove, add in your nut of choice. Here’s a few of my favorite combos: kale + hazelnuts, kale + slivered or sliced almonds, spinach + pine nuts, beet greens + pine nuts