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Mixed Southern Greens – 1

March 6, 2011

People shy away from greens like mustard greens, kale, chard or collard greens because they can be bitter.  I’ve found the technique of massaging the greens with a little of oil and salt, helps break down the bitterness and also cuts down their cooking time.  I first saw this technique on the Food Network show Aarti Party, for a Kale Salad..that salad turned out really yummy, and since then I’ve used the technique even when I cook the greens.  I frequently buy Trader Joes Southern Greens Blend (mustard, collard turnip, spinach) as the greens are chopped and washed, all ready to use.  A lot of time saved, right there!  Here’s one of two of my favorite recipes that is simple and definitely not bitter:

What You Need

  1. 2 Cups chopped Mixed Southern Greens
  2. 1 Tblsp Olive Oil + 1/2 Tblsp for cooking
  3. 1/2 tsp Salt + to taste
  4. 1/2 Cup Peanuts
  5. Pepper to taste
  6. 1/4 tsp red pepper flakes
  7. Juice of 1/2 a lime
  8. 1/4 cup of grated coconut (optional)

How its Done

  1. Chop the mixed greens so they are thin ribbons, about the same size, and put them in a mixing bowl.
  2. Add a Tblsp of olive oil and 1/2 tsp of salt to the greens and get your hands in there – mixing and squeezing the greens. You’ll see that the greens brighten in color, immediately.
  3. Set this aside for 15 minutes while you prep the rest of your meal.
  4. Heat a pan and add the remaining oil.  Once hot, add the peanuts and toast till golden brown and shiny.
  5. Now add the greens, pepper and chili flakes and saute till the greens wilt and cook through, 2- 5 minutes.  Taste and adjust the salt.
  6. Add the lime juice and coconut if using, mix and turn off heat. Serve warm or at room temperature.

These greens go well as a side to mac’n’cheese or even as part of an Indian meal with rice and dal.  The peanuts add a nutty and crunchy texture to the greens, which taste tangy, from the lime.

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