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Bitter Greens
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Provided By:
Michelle Huneven

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    • Bitterness in greens is something of an acquired taste, but once acquired, you’ll be hooked!

    There are any number of bitter greens to choose from, all of which are happily braised in olive oil with garlic and brightened with lemon. Greens are done when they're as tender as you like them. (I prefer a little crunch to my chard and rapini stems, but I like my collards soft).
    I like to make the following recipe with rapini or broccoli rabe, which actually straddles the line between broccoli and greens, but I'm happy to give it full status as a bitter green!
    Don't dry the greens after you wash them —- the liquid clinging to them will braise them.

    Ingredients

    Serves:

    Directions

    Wash greens in several batches of cold water, trim ends. Strip leaves off big stems. Chop stems into 1" lengths. If stems are tough, chop more finely or, if very tough, discard.

    Heat olive oil in a sauté pan over medium high heat. Sautee onion until wilted. Add chopped stems and sauté for two minutes. Add garlic and stir for another minute. Then, add washed greens, cover pan and reduce heat to medium-low. Check greens every minute or two; when they’ve reduced to a manageable level, stir from the bottom of the pan to disperse onion and garlic. Continue to cook until greens are done to your preference, 3 to 10 minutes, depending on greens. Stir in lemon juice, add salt and pepper to taste.

    Serve the greens with Baby Lima Beans next to each other in a wide shallow bowl.

    Note: Replace the rapini or broccoli rabe with 2 bunches of any of the following: turnip, mustard, collard, dandelion, kale, Tuscan or black kale, washed.

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