Wednesday, March 25, 2009
Simple greens
Lindsey Nair
Features staff writer Lindsey writes about food, restaurants and recipes.
Recent columns
- Be sharp about knives
- What restaurant staffers shouldn't do
- Good gourds: How to make your own pumpkin pie filling
- How sweet it is
Recipes
This is just one of the recipes Extension Agent Deb Chapbell has developed for her "Eat Fresh Eat Local" demonstrations.
3 cloves garlic, minced
1/8 tsp. red pepper flakes
1 Tbsp. olive oil
1 pound greens (collards, chard or mustard work well), washed very well and chopped, sliced thin or torn (depending on preference)
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. balsamic vinegar
2 Tbsp. grated Parmesan cheese
Saute garlic and red pepper flakes in oil for about a minute a medium high heat.
Add the greens, cover and cook until the greens are just barely wilted. Add a tablespoon of water or broth if needed. Toss with balsamic vinegar and grated Parmesan cheese. Season with salt and pepper.
3 cloves garlic, minced
1/8 tsp. red pepper flakes
1 Tbsp. olive oil
1 pound greens (collards, chard or mustard work well), washed very well and chopped, sliced thin or torn (depending on preference)
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. balsamic vinegar
2 Tbsp. grated Parmesan cheese
Saute garlic and red pepper flakes in oil for about a minute a medium high heat.
Add the greens, cover and cook until the greens are just barely wilted. Add a tablespoon of water or broth if needed. Toss with balsamic vinegar and grated Parmesan cheese. Season with salt and pepper.
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