I had my epiphany with greens late last fall. After weeks of wrestling with recipes for the abundance of greens flooding our CSA, I found the ONE. Up until then I hadn’t found any recipe that just made me want to eat more than a few spoonfuls of our generously-growing kale, mustard and beet greens, collards, or broccoli rabe. Using salt pork or bacon for flavor is not always my thing, neither is consistently “boiling the greens to death” as so many recipes called for. This elegantly simple recipe was found in a Wegmans supermarket magazine and I am won over. If you are wanting to fortify your health for the winter/fall flu season, here is your recipe. You are loading up on vitamin-rich organic greens, plenty of lemon-tamed garlic to build immunities, and lashings of golden-green extra vigin olive oil to help you absorb the nutrients. I found myself devouring bowl after bowl one chilly afternoon when nothing else appealed to me. For some reason, I found this to be my elixer of satisfaction, quenching both my hunger and thirst.
Serves 4-6 eager appetites
1 # kale, or mustard, collards, swiss chard, beet greens, or mature spinach
6 cloves garlic
6 cups water
1/2 cup olive oil
1 Tbs. sea salt
Grated Parmesan or other strong, hard cheese. Optional
3. Eat piping hot. Serve with grated cheese, if desired, and toasted bread or brown rice to sop up the flavorful, life-giving juices.