Hello, I am a post that accidentally showed up earlier this month. I’ve been sheepish to publish because Helen Jane was embarrassed that she made the goof.
So here post! Fly free!
You can barely afford any sort of main dish much less a side.
Thankfully, these garlic greens are a go to for the kind of meats you can afford, like short ribs and briskets. Greens are cheap to buy and cheaper to grow.
Ingredients
3 tablespoons water
1 bunch greens (collard greens, kale, swiss chard, mustard greens, dino kale, spinach or even beet or turnip greens)
1 clove finely minced garlic
Directions
Wash the heck out of the greens. I soak them for a minute in cold water in a filled sink and rinse and rinse.
Cut out the thick center stem from the greens, chop crosswise into 1 inch wide ribbons.
Add three tablespoons water to large sauté pan, heat over medium-high heat.
Add cleaned, de-stemmed, chopped greens to the heated pan.
Turn greens over in the pan, for 6 minutes until the greens start to become limp. Add garlic, toss through. Turn heat down to medium for another 6-15 minutes (until greens are tender).
Salt and pepper to taste.
Cheap, tasty, simple and really, really, really, really good for you.
Do I sense a post snafu?
Perhaps the dreaded Publish instead of Save Draft mix-up?
Should the garlic clove be minced, crushed, or otherwise macerated before adding to greens?
Minced. And thanks for the gentle reminder — I will change the post now.
Yay for Anne!