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    Greens: Simple & Garlicky


    Posts : 87
    Join date : 2010-04-03
    Age : 43

    Greens: Simple & Garlicky

    Post  primalpeachy on Mon Apr 05, 2010 11:37 am

    Greens: Simple & Garlicky



    olive oil

    fresh garlic



    lemon wedge

    1. Wash the greens. Remove any tough and/or thick ribs, then roughly chop or tear the leaves. Don't dry the leaves; you want that water for steaming.

    2. Heat a large skillet and throw in about half the greens. Stir 'til starting to wilt, then add the rest. Put a lid on it! (I love saying that.) During this process, you may need to add more water – bonus! beef or chicken broth – to convince the leaves to mellow out. Kale takes a while; beet tops are a little more willing to give it up.

    3. When the leaves are dark green and as wilted as you like them – as all things, I like mine very well-done, which means quite wilted – take off the lid and let any remaining water evaporate.

    4. Turn off the heat and drizzle some olive oil over the greens. Crush a clove or two of garlic into the pan. Stir. Smell. Smile.

    5. Sprinkle with a little sea salt and pepper, then, if you like, a squeeze of fresh lemon juice.

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