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Weekly Recipe: Jenny Sommer’s Garlicky Greens
Craving a break from all the sweet treats this Valentine’s Day weekend? Jenny Sommer’s garlicky greens recipe, which originally appeared in our “September Extras: Garden Inspired Recipes” story in September 2011, was ahead of the curve on the kale trend. Now, kale is a popular veggie seen on many restaurant menus.
If you haven’t tried it yourself – or if you’ve mostly used kale in salads only – consider using it as an easy and flavorful side dish, which goes well with any entrée.
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Garlicky Greens from Jenny Sommer and 101 Cookbooks.com
1 large bunch of kale or swiss chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
crushed red pepper flakes
¼ cup Parmesan cheese (optional)
1. To de-stem each leaf of chard or kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. Tear big leaves into bite-sized pieces. Wash the greens in a big bowl or sink full of clean water. Drain, rinse again and set aside.
2. In a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. Stir continuously until their color gets bright green, and they just barely start to collapse, two to four minutes, depending on how hot your pan is and how much structure your greens have.
3. Thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add more salt if needed and serve immediately.
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