Garlicky Greens

Yield:
Serves 4

Serve as a vegetable, or over pasta or polenta

Ingredients:

  1. 1 Tablespoon extra virgin olive oil
  2. 1 (3/4 cup) small leek, white part only, sliced
  3. 6 scallions, green and white parts, chopped, about 1/2 cup
  4. 6 cloves (large) garlic, minced
  5. 4 cups chopped kale
  6. 4 cups collard greens, cut into 1/2- inch ribbons
  7. 3 cups fresh spinach or a 10 oz. frozen package spinach, defrosted
  8. 1 cup chicken or vegetable broth
  9. Salt to taste
  10. Freshly ground pepper to taste
Directions:

Heat the oil in a large, heavy skillet over medioum-high heat.

Add the leeks, scallions and garlic. Saute until the leeks are limp, about 4 minutes.

Add the kale and collards, stirring until they are wilted. Mix in the spinach. Add the broth and simmer until the greens are tender, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Serve as a vegetable, or over pasta or polenta.

Option: Mix a 12 oz. can of cannellini beans into the cooked greens. Heat and serve as a meatless dish.

Source: American Institute for Cancer Research


TDS 3