The World's Healthiest Foods

Recipe from a Reader
Garlic Greens Topped with Whatever

From Connie:
A big bed of lightly sauteed and/or steamed baby chard or spinach makes a
terrific base for any number of almost instant lunch or supper dishes.

If I can't get baby chard or baby spinach, I buy the more readily
available larger leaves, remove any tough stems, and tear the rest into
pieces. Then I wash it thoroughly, drain it well, and store it in the
fridge in a plastic bag with a clean tea towel or a few paper towels. This
means it's always ready to use right away, and it keeps beautifully for
several days stored this way.

I heat a little extra virgin olive oil in a large deep skillet with a lid,
add the greens, and saute very briefly over high heat. Then I push the
greens aside and add a little good broth (chicken or vegetable) and some
finely chopped garlic on the bottom, stir a little, put the cover on, and
steam until it's just barely wilted. Baby leaves take only a few seconds.
If the leaves are mature, I might steam it longer until it's tender.

Top a plate of these delicious garlic-flavored greens with a piece of
leftover salmon, slices of leftover lamb, a poached egg . . . there's no
limit here!

If you keep washed, ready-to-cook greens in the fridge, you can have them
ready to eat in about two minutes, and there are few protein foods that
don't go nicely on top!

This page was updated on: 2003-04-07 08:30:40
© 2002 The George Mateljan Foundation