This recipe is best with small, tender greens fresh-picked from the garden. If you don't grow them yourself, visit your nearest farmer's market or local produce vendor. You won't be sorry!
1 sweet yellow onion, sliced thinly into rings
1 T olive oil
2 cloves garlic, minced
6 cups fresh greens (Spinach, Swiss Chard or Kale), washed thoroughly*, tough stems removed and torn into smaller pieces
2 T soy sauce
In a large stockpot (6-quart or larger), heat the olive oil on medium heat. Add the onion and cook slowly over medium-low heat, until the onion is golden brown and soft - about 10 minutes. Add the garlic and cook for another minute or so until the garlic is soft but not burnt. Add the greens, stirring them into the onions with a pair of tongs. If they don't all fit into the pan at once, let them cook down for a minute or so and add the rest to the pan. Add the soy sauce and toss the greens, then cover the pan and let the greens cook for about 6-10 minutes until tender, stirring occasionally. Add salt and pepper to taste. Makes about 2 cups of greens - enough for two people.
*A note about washing greens: the best way is to use a large bowl or washtub, or sanitize one side of a double-bowl sink. Fill it with water and soak the greens. Remove the greens to a big bowl, drain the water and fill the bowl or sink again with clean water and repeat. Do this until the water is clear. This should remove all the dirt and sand from the underside of the leaves where it collects. It also protects the greens from being torn up by rinsing them directly under water.
This recipe is best with fresh greens from the garden - small leaves are the sweetest and most tender so try not to get leaves that are too large. 1 sweet yellow onion, sliced thinly into rings
1 T olive oil
2 cloves garlic, minced
6 cups fresh greens (Spinach, Swiss Chard or Kale), washed thoroughly*, tough stems removed and torn into smaller pieces
2 T soy sauce
In a large stockpot (6-quart or larger), heat the olive oil on medium heat. Add the onion and cook slowly over medium-low heat, until the onion is golden brown and soft - about 10 minutes. Add the garlic and cook for another minute or so until the garlic is soft but not burnt. Add the greens, stirring them into the onions with a pair of tongs. If they don't all fit into the pan at once, let them cook down for a minute or so and add the rest to the pan. Add the soy sauce and toss the greens, then cover the pan and let the greens cook for about 6-10 minutes until tender, stirring occasionally. Add salt and pepper to taste. Makes about 2 cups of greens - enough for two people.
*A note about washing greens: the best way is to use a large bowl or washtub, or sanitize one side of a double-bowl sink. Fill it with water and soak the greens. Remove the greens to a big bowl, drain the water and fill the bowl or sink again with clean water and repeat. Do this until the water is clear. This should remove all the dirt and sand from the underside of the leaves where it collects. It also protects the greens from being torn up by rinsing them directly under water.
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