This is my favorite, simple way to make greens of any type. Mix different ones together, such as mustard, kale, bok choi, nettles, dandelions and chard, or go for a single green. I used this delicious baby purple curly kale that I found on the market this week. This type of kale has little yellow flowers which makes the dish not just taste, but also look great !
- 1 bunch of greens, leaves cut into 1/2-inch slices; stems of soft greens cut into 1/4-inch lengths, de-stem kale (to though)
- 2 cloves of garlic, pressed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon of fresh, finely chopped ginger (optional)
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon of soy sauce, bragg's amino liquid or coconut aminos
- 1/4 cup of white wine
- 1 table spoon of olive oil
- Salt & pepper to taste
- Heat olive oil in a large skillet over medium-high heat.
- Add red pepper, garlic, and ginger; sauté for 1 to 2 minutes.
- Stir in greens and vinegar; sauté for 3 minutes.
- Add wine and soy sauce; cook for 1 to 2 minutes more or until vegetables are tender. You may have to add a bit of water to prevent the greens from burning on. You can also cover them with a lid, but make sure to first bring the liquid to a light boil for a minute or two after you add the wine so the alcohol can evaporate, otherwise the dish will have an overwhelming and unpleasant wine flavor.