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Author Notes: I love greens done this way. Works well to accompany pork sausage or ham that you have just fried in the pan (lift out the meat to let the pan drippings sizzle into the greens and wine), but also works fine on its own beside baked fish or cheesy noodles. Sometimes I like to throw in some yellow cauliflower, as in the picture. —Starmade
bunch dark leafy greens with some substance, eg collards, kale or swiss chard, or a combination
cloves garlic, chopped
2 or 3
medium tomatoes, or a handful of cherry tomatoes
cup white wine
splash olive oil
- Chop the dark leafy greens into ribbons, the garlic finely, and the tomatoes into rough chunks
- Heat the oil and then throw in the garlic, stirring it a bit. Add the leafy greens and tomatoes and continue stirring till the greens wilt down, about 2 minutes. Add the wine and let it reduce, and the greens melt further, another 2-3 minutes. Add salt to taste (may not be needed if pan was used to fry ham or sausage). Serve.
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