Skinny Greens

Skinny Greens

Trust me, these ain't your typical southern greens with tons of grease and hunks of pork fat and bone. These are so good, every time I make a batch I think I could just live off of greens and be happy:)

Use a large pot, with a lid and medium heat.

1 large onion, sliced vertically into thin wedges
Several garlic cloves (I'm a garlic junkie)
Pound of greens - kale, chard, mustard, collard, spinach, and/or beet greens
Olive oil
Salt and pepper
Water 

Throw sliced onion in with the oil once the pan is hot enough to make it sizzle. I add a bit of salt at this time to help release the onion's moisture, and often a couple of tablespoons of water to keep it from burning. Dice the garlic (Garlic tip: the larger the chunks, the milder and sweeter the garlic flavor; finely diced garlic lends a much hotter garlic flavor). Chop the greens; if there are stem pieces add them to the onions early. Add water as needed. Once the onions and stems are semi-soft, add the garlic to the cooler perimeter of the pot to keep it from overcooking, and layer the greens with scant amounts of sea salt. Cover with the lid and cook until leaves are wilted down. Use tongs to turn greens midway so they cook evenly. Remove from heat a little early if you don't like your greens mushy like canned spinach:)

Season with salt and pepper, and a splash of balsamic vinegar is what converted this girl into a greens lover! Some sliced almonds would be tasty too.

My friend Evelyn recently treated me to her version of greens, with a fabulous Asian twist:
Substitute olive oil with mix of sesame and coconut oil
Substitute diced garlic with a mashed garlic and ginger paste

How do you make your greens?