I love old-fashioned Southern-cooked-to-death greens as much as the next girl from here ’round, but I really love these more. Don’t tell anybody.
This method works best with younger, more tender leaves. If you have more mature greens, trim the stems and cook it a little longer during the lid-on cooking stage below.
The “recipe” is sort of approximate. Adapt it depending on how much greens you have and how many people you’re serving.
Garlicky Sauteed Greens
1 big washbowl full of greens, such as mustard or turnip, about 2 bunches, thoroughly cleaned
6-8 cloves of garlic, sliced
a nice pinch of red-pepper flakes
Coarsely chop the greens. Set aside.
Heat a good slosh of olive oil in a great big skillet over medium heat. Saute the garlic and the red pepper flakes just until the garlic begins to brown.
Add the greens and cover them with a lid. You may have to smush them down at first. Let the steam wilt the greens until they have reduced enough so you can stir them into the oil and garlic.
Reduce heat a little. Continue to lift the lid and stir periodically until the greens are almost tender.
Slosh in several generous dashes of both the balsamic vinegar and the soy sauce. Taste and adjust.
Stir for a few minutes until the vinegar and soy have reduced slightly.
A sprinkle of sesame seeds makes a nice garnish.
Variation: For even more of an Asian twist, add about a teaspoon of sesame oil and 1/2 tsp. ground or 1 tsp. minced fresh ginger when you add the vinegar and soy.
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