Sauteed Greens

Ingredients:

  • Any kind of Greens (a big bunch, they will shrink so pile the skillet high), like these from RLF: 

    • Turnip Greens

    • Beet Greens

    • Spinach

    • Rainbow Chard

    • Kale

  • 2 tbsp Ghee (clarified butter), regular butter, olive oil

  • Salt and Pepper to taste

  • Optional: Sliced Green Onions, Minced Garlic

Supplies:

  • Cast Iron Skillet or other skillet

  • Tongs

Instructions:

  • Heat cast iron skillet for 10 minute on medium heat (pre-heating is key with cast iron, but will work well with all types of skillets)

  • While that’s heating, prepare greens. Remove stems from turnip and beet green and kale. Young chard may be delicate enough to eat the stems. Chop or tear into big pieces

  • Add 2 tablespoons Ghee, butter or oil to skillet

  • If using green onions, add them to skillet and cook on medium for 5 minutes

  • Pile all the greens in the skillet and turn off heat (except for Kale - it’s so hearty that it will take awhile to wilt). Most greens will start wilting immediately in the still-hot skillet. 

  • If using garlic, add it now

  • Turn every couple of minutes with tongs until all are wilted and touched with butter/oil. 

  • Add Salt and Pepper to taste

  • Serve

Rebecca Dickens