Kale & Chard Recipe

[Guest guest]

Melody, you said,

" When I got home and unpacked everything I made the kale

> > > and swiss chard exactly like the lady did, right down to the red

pepper

> > > flakes. Oh I thought the little bag was onions, NOT. They were

challots.

> > > OMG, my kale and swiss chard came out divine. "

Would you please give us the recipe? I have all of those in my garden

and it sounds great!

Thanks

Hamel

[Guest guest]

Hi , sure no problem. The chef handed out printed recipe sheets. I'll

type the whole thing up and put it in this post.

Here you go.

QUICK SAUTEED GREENS

Ingredients:

1 Tablespoon olive oil or canola oil (use whatever oil you usually use).

2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens,

mustard greens, washed (stemps reoved) even though she did use the stems). cut

into shreds.

1 Bunch of scallions, or 2 medium yellor or red onions or shallots

3-4 cloves garlic, minced

1/4 teaspoon salt (if desired)

2 Tablespoons wter

Dash of crushed red pepper or hot sauce, (optional)

Instructions:

1. Heat Oil in large skillet over medium heat until hot

2. Add garlic and scallions or onions or shallots and cook until slightly wilted

(about 1 - 2 minutes)

3. Add the greens, seasonings and water. Stir the ingredients well

4. Cover the pan and cook the greens over low heat for 8 to 10 minutes

(You may want to cook collard greens an additional 2 to 3 minutes) Stir

occasionally.

Nutrients per servings:

Calories ....70

Fat 3 g

Trans Fat 0 g

Cholesterol ...0 mg

Sodium - 130 mg

Carbohydrates - 9 g

Fiber - 5 g

Protein - 4 g

Helpful Info

Slice greens into bite-size shreds by rolling several leaves together. Cut them

into 1/4 inch strips with sharp knife

Don't overcook your greens. Fresh picked greens are tender and cook quickly.

Wash greens well under cold running water to remove sand and soil - then shake

them dry.

Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They

are delicious.

Carrots and beets, cut into thin slices and sauteed with your greens taste...and

look great!!!

Enjoy, Melody