Garlic Sauteed Greens
I have some roots in Southern cooking and even coming from the buckle of the Bible Belt of America, we consider ourselves Southern. But here, we can’t always get collard greens though ham is plentiful. The Okinawans main source of meats and fat are from pork. To make a quick side dish that’s a throwback to my home in the states, I made these greens which were rich in antioxidants, and vitamins. Just one cup of cooked Swiss chard provides approximately 716% of vitamin K needs, 214% of vitamin A, 53% of vitamin C, 38% of magnesium, 29% of manganese, 27% of potassium, 22% of iron, 17% of vitamin E. That’s a LOT of power in a small serving of veggies!
- 1 1/2 cups baby spinach fresh
- 2 cups Swiss chard fresh, chopped, stems removed
- 4 cloves garlic minced
- 2 TBS extra virgin olive oil
- After rinsing and draining the greens well, place them in a large heated skillet with the EVOO. After about a minute, add the garlic. Sauté until the greens are soft and almost wilted, about 4 minutes. Remove from heat immediately and serve with a sprinkle of sea salt.
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