Need a quick vegetable that is easy to make, good for you, inexpensive and delicious? The next time you go shopping go to the vegetable aisle and buy any leafy green vegetable that looks appealing. There are many---Swiss chard, spinach, escarole, kale, broccoli rabe, mustard or collard greens. They vary in flavor and time to cook, but all of them are packed with vitamins, minerals and fiber.
Choose one and when you are ready to cook it cut off the thick end of the stem. Cut the leaves and remaining stems into medium size pieces. Fill a clean sink with water. Put the cut greens into the water and gently swirl them around in the water letting the sand fall to the bottom. Once the water has stopped moving, lift the greens out with your hands leaving the water behind. Put them in a strainer or colander. It’s okay if some water clings to the leaves.
Heat 4 tablespoons of extra virgin olive oil for 2 pounds of greens and, if you like garlic, brown 2-3 gloves of garlic in the oil first. Add the greens to the hot oil a handful at a time. As they wilt, add more greens. Add ½ - ¾ teaspoon of salt and cover until the stems are tender. Do not add water. Cook until they are the texture you prefer firm or soft. Lower the heat if they are browning before they are soft.
Greens are easy to cook and prepare. They are good for you and have a lot of flavor. Cooking real food really is this easy.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
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