The winter harvest in my neck of the woods is heavily made up of hardy winter greens. This week alone, we had flat kale, curly kale, mustard greens, arugula, collard greens, and some delightful English watercress (more on that later!).
Cruciferous vegetables like kale need to be cooked thoroughly, as their goitrogenic, and can wreak havoc on your thyroid if eaten raw in sufficient quantities. I make these sautéed greens probably 3-4 nights per week, and they haven’t failed me yet.
- A bunch of winter greens, washed and chopped (use whatever you have on hand)
- 2 tbs. butter or lard
- 1/2 cup chicken stock
- sea salt and pepper to taste
1. Gently melt the butter or lard in a large sauce pan.
2. Add in the greens, and stir to coat them in the melted fat.
3. Pour in the stock, and bring to a light simmer. Cook for 5-10 minutes. The greens should wilt, but maintain most of their vibrant colour.
4. Season with sea salt and pepper. Enjoy!
This post was shared at Monday Mania.