Sauteed Greens and Garlic

I am really behind in my blogs, but not in my cooking.  This recipe is from Wednesday and is from the White Dog Café cookbook.  I understand that the White Dog Café is still in business and in fact has opened up a second venue on the main line.  I salute their continued success. 

Ingredients:

3 T EVOO

6 cloves of garlic, minced

1 ¼ # Swiss chard washed well, whole stalks cut in to 2” strips.  You can also use spinach, kale, broccoli rabe, arugula, or bok choy.

Salt and freshly ground black pepper

Lemon juice or balsamic vinegar

Directions:

1.      To cook any of the greens listed, heat the EVOO in a large nonreactive sauté pan set over medium-high heat. 

2.      Add the minced garlic and sauté for 1 minute.

3.      Add the cleaned greens, a few tablespoons of water and season to taste.

4.      Cover and cook, stirring and turning, until the greens are tender and wilted.  The cooking time is about 5 minutes, except spinach and arugula which only take seconds.

5.      Add a sprinkling of lemon juice and serve immediately. 

I cut this recipe in half as it served 4.  It’s a vegetable and Jim does not particularly love vegetables.  We had this with perfectly grilled tuna and left over grits.