Side Dishes, Veggies

Sauteed Collard Greens & Ginger

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I’ve been craving dark, leafy greens recently.  Every time I walk by them at the grocery store, for some reason I’ve felt drawn to them.  My mouth literally waters as I walk by the swiss chard, collard greens, and other greens.

These aren’t foods I’ve ever really craved in the past, so I figure my body is probably trying to tell me something.

I’m happy to oblige– but I haven’t actually known how to cook any of these vegetables, so making them was on my to-do list for a while.

Luckily, by coincidence, my recent Blue Apron orders have happened to include a few of these greens.  (See my last post for Swiss chard instructions!).

The collard greens in this post were included as a side to the tasty lemon-glazed catfish.  I’m giving these their own post, because I know I’ll want to make them again!

Basically, you mince a few tablespoons of fresh ginger, and then saute them in olive oil:

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Then, when the ginger is slightly brown, you add the chopped collard greens, adding salt and pepper to taste.  (Make sure to remove the stems, and only chop the leaves).

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Saute the leaves are they are wilted and soft.  It’s amazing how they become sweet–almost nutty.  A totally different flavor.

Blue Apron actually included these greens as part of a larger side dish (freekeh), but they were delicious as a stand-alone side.

Bon appetit!

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