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.
If you liked this please share!