Monday, January 9, 2012

Sauteed Garden Greens

Along with the good buy on bananas, I got an 8oz. plastic container of  "Garden Greens" in the produce section marked half price. I didn't have a clue what I was going to do with them, but I brought them home anyway. The greens are "a specialty blend of colorful organic greens such as: chard, kale, mustard, turnip greens, collard, beet and other seasonal greens". They were triple washed and cut. I found a recipe that sounded good and made a few changes. Here's what we had for supper tonite. It was delicious! ( The rest of the meal? Pork Chops with Spiced Rub and Cheese Grits...a great combination!)

Sauteed Garden Greens
2 tablespoons extra virign olive oil
1 large garlic clove, finely minced
1/2 teaspoon smoked paprika
1 (8-oz) container Cut-n- Clean Garden Greens (or Swiss chard, kale, etc.)
1/2 cup raisins (regular or golden)
1 cup chicken broth
Balsamic vinegar

Saute garlic in olive oil in large skillet (that has a lid). Sprinkle with paprika. Add greens, stirring until wilted. Add raisins and broth. Cover and cook over medium heat until greens are tender, approximately 8 minutes. Season with salt. Serve and sprinkle with balsamic vinegar to taste.

1 comment :

  1. Helen, this sounds like a fabulous dinner. It intrigues me because we don't do greens up here (except spinach), or grits! Could you post a recipe for your cheese grits sometime?