Recipe: Warm Dark Green Salad
P8 Apr ’12
I love dark greens. A lot. So when my mom asked for me to make a dish to bring to Easter lunch today I knew I wanted it to be dark, green, and healthy. Someone else was already bringing a salad though, so obviously, I brought a warm salad. Which at times I honestly enjoy a lot more than your typical run-of-the-mill cold romaine lettuce (or sadly sometimes iceberg lettuce - vomit).Note *** when I cook in the kitchen I rarely measure. Its pinch of this, a handful of that, etc.
A dab of olive oil butter and olive oil.
Add 1 diced clove of garlic
Chop the Kale and Chard into medium sized strips. Keep them larger because they will shrink down a lot when they get sautéed.
Pile all of the Kale, Chard, and Spinach into the skillet.
Place a lid on so that it keep the heat inside.
Keep and eye on it, stirring and mixing it up occasionally.
I love the Chard stems! Some people compost or throw them away, but I choose to chop them up into small cubes and add them into the dish with the pine nuts.
There you have it. Its best served immediately after.
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