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Side of greens


Side of Greens

2 Bunches Greens (Kale, Chard, Bok Choy, Collards, Beet Greens, etc)
1- 2 Tbl Olive Oil
1 -2 Tbl Soy Sauce

Fill a bowl with cool water. Cut or pull the greens off of the stem (leave the stem on for Bok Choy!) and put them in the bowl of water. If you are using Chard or Beet Greens, you can rinse and chop the stem separately and cook it extra.

When you are 10 minutes away from eating dinner, heat up some olive oil in a cast iron pan. (If you like, add minced garlic to the hot oil for 30 seconds before adding the greens.) When the oil is hot, pull the greens out of the water and throw them into the pan. They will still have water clinging to the leaves. Cover the greens and cook until wilted, about 5 minutes. Uncover and cook until tender — we usually just cook a couple more minutes. Add some soy sauce to taste.