In reflection while cooking a stir fry today, I realized that I've started to enjoy kale, chard, and collard greens. Prior to receiving a produce box, I hadn't really thought to purchase kale, chard, collard greens, or even butternut squash on a regular basis at least not twice a month. This sums up the fact the more you give it a try then better chance that you might like eating it.
So here are my salutes to new vegetables creeping into my life and my family eating habits. My first recipe is to make saute greens.
Saute Greens
Grab about a 3-4 leaves of kale and 3-4 of chard.
Remove the stem down the middle of the leaf. This is really tough and will not make for pleasant eating.
Next roll up the leaves. Slice the into thin strips. Soak the greens in a bowl with water. Rinse. Set aside.
Slice up an onion.
Grab out a nonstick saute pan with a lid. Heat on medium heat. Add olive oil. First caramelize your onions. Remove them.
Drain the oil back into the pan. Make sure the pan is nicely warm.
Remove the greens from the bowl of water and place into the saute pan.
Cover and let it steam until the leaves wilt.
Stir.
Season with a little salt and pepper to taste.
Remove the lid and let it simmer off the access liquid.
Add back in the caramelized onions.
Stir.
Get ready for delicious greens and pair up with a meatloaf muffins, tater tots, and a fruit salad to make a great family dinner.
My recipes have transformed to incorporate these greens into my menu.
So here are my salutes to new vegetables creeping into my life and my family eating habits. My first recipe is to make saute greens.
Saute Greens
Grab about a 3-4 leaves of kale and 3-4 of chard.
Remove the stem down the middle of the leaf. This is really tough and will not make for pleasant eating.
Next roll up the leaves. Slice the into thin strips. Soak the greens in a bowl with water. Rinse. Set aside.
Slice up an onion.
Grab out a nonstick saute pan with a lid. Heat on medium heat. Add olive oil. First caramelize your onions. Remove them.
Drain the oil back into the pan. Make sure the pan is nicely warm.
Remove the greens from the bowl of water and place into the saute pan.
Cover and let it steam until the leaves wilt.
Stir.
Season with a little salt and pepper to taste.
Remove the lid and let it simmer off the access liquid.
Add back in the caramelized onions.
Stir.
Get ready for delicious greens and pair up with a meatloaf muffins, tater tots, and a fruit salad to make a great family dinner.
My recipes have transformed to incorporate these greens into my menu.
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