1-2 tablespoons olive oil
2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt and pepper, to taste
Optional toppings: parmesan cheese, sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.
2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt and pepper, to taste.
3. Add flavorings and toppings as desired and serve.
Enjoy! Matthew 11:28
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This recipe, and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Beautiful photo credits to Powisset Farm. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.