Those spring greens in my first spring salad are just as beautiful and tasty cooked up as they are cold. The mix is changed up slightly for the sauted greens below, and it's a chance to use some of the older, more sturdy greens. No recipe really needed for this one. Just a few easy steps.
-> Heat olive oil in a medium pan over medium heat. Add a big pile of rinsed greens, still slightly wet. Add fresh garlic or even garlic powder, as well as salt, pepper, red pepper, and a bit of nutmeg. As noted earlier, nutmeg is my secret weapon against the bitter taste that makes many people think they don't like greens. Be wary of over-seasoning, as that big pile of greens will quickly shrink, concentrating the flavor. Also be wary of over-cooking. Remove greens from heat when all are evenly wilted and stems are fork-tender. Enjoy!
For the greens pictured above, I have included red winter kale, broccoli raab rapini, lacinato kale, ruby chard, and ruby streaks mustard, all from the spring garden!
*~TIP: My favorite way to finish cooked greens is to spritz them with some Bragg's Liquid Amino Acids, similar to soy sauce but a low-sodium alternative, full of amino acids. *~