Pan-Sauteed Baby Greens with Garlic and Ginger
- Yield 4 servings
Chard, red chard, kale or collard greens—take you choice in this simple sauté.
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 1 tablespoon minced ginger root
- 8 cups chopped well-washed greens such as collards, kale, chard, or spinach
- 2 tablespoons low-sodium soy sauce or tamari
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and ginger root and saute 1 minute until just beginning to turn brown. Immediately add the greens and stir constantly to prevent the garlic from burning. Keep cooking 4 to 5 minutes until the greens are tender and cooked through. The water clinging to the washed leaves willevaporate and cause steam that will help cook the leaves. Add the soy sauce or tamari and serve.