It was a simple Sunday. A day of sleeping in, coffee on the couch, a trip to chinos, an afternoon nap and then dinner made with all of my favorite things.
While I was at Chinos farm stand I honed in on a new green I had never seen before. The farmer’s wife told me they were sweet potato greens! Who knew you could eat sweet potato greens?! Not me but I’m lover of all things sweet potato so I couldn’t pass the greens up.
With nothing more than lots of garlic, lemon juice and good splash of white wine we had a bowl of nutrient rich, alkalizing greens to offset the Brie and prosciutto. The greens were tender, rich in flavor and easy to cook.
You can really use any of your favorite greens; kale, collared greens, swish chard, beet greens or spinach would all work nicely.
Sautéed Greens with Garlic and White Wine
Serves 2, Prep time, 5 minutes. Cook time: 10 minutes or less.
Download the Greens with Garlic Recipe Here
1 Bunch Dark, Leafy Greens,
3 Cloves Of Finely Chopped Garlic
1 Glug Of Grapeseed Oil
1/3 Cup White Wine
Juice And Zest Of One Lemon
Heat the oil, garlic and lemon zest in a sauté pan for about 2 minutes. Add the greens and sizzle for a couple more minutes until the greens are ultra bright green. Add the wine and cover. Let steam for 3 – 5 more minutes. Season with salt, pepper and a squeeze of lemon.