Matt-Cyn Farms Green Concoctions

We LOVE greens out at the farm. Some folks don’t realize how simple is it to cook up some greens to make a wonderful side dish. Here area  few ways we like to use up a variety of greens. By the way, don’t ever toss your beet greens! They’re super delicious and can be cooked up solo or added to lots of other dishes.

Ingredients:

  • One bunch of greens or a combination of any of the following: Swiss chard, kale, mustard greens, collard greens, bok choy, or beet greens

Prep:

Wash the greens, remove coarse stems (except for bok choy), and slice into ribbons and set aside. Leave water droplets on leaves as this helps steam the greens during cooking.

4 Green Concoctions Variations:

Heat 1 tablespoon olive oil in pan and sauté 1 to 3 cloves of minced garlic until fragrant. Add the greens and stir continuously until limp, about 1 to 3 minutes. Add 2 teaspoons of dry pepper flakes and toss. Serve warm.

Heat 1 tablespoon olive oil in pan and sauté 1 to 3 cloves of minced garlic and 1 to 2 teaspoons of grated fresh ginger until fragrant. Add the greens and stir continuously until limp. Add 2 to 3 tablespoons of soy sauce and toss. Serve warm.

Put greens into a pan with 1 cup water and heat to a simmering boil, stirring until greens are limp. Drain and toss greens with a little butter and ground black pepper or lemon pepper seasoning. Serve warm.

Heat 1 tablespoon olive oil in pan and sauté 1 to 3 cloves minced garlic with a handful of sliced mushrooms until soft and fragrant. Add the greens and stir continuously until limp. Add salt to taste. Serve warm.

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