Sautéed Mixed Winter Greens
Serves 4

A small drizzle of Balsamic Glaze and it’s ready to eat.

Hints

1. The stems of kale and other cabbage family greens are tough and often definitively bitter, so tear the leaves away from the stems before cutting up the leaves. I don’t buy mixed winter greens in pre cut bags or boxes because the stems are not removed and the packages do not indicate when the greens were picked (Yellowed leaves are at least two or three weeks old.).
2. The thicker the leaf the longer it takes to soften, so steam the kales, etc. first, then combine and sauté them with the more delicate greens (chard, spinach etc.).
3. Pre steamed greens can sit for up to 30 minutes before they are combined with other greens and sautéed.
4. Cooking tongs are a must have utensil, and they are perfect for tossing the greens while they cook.

Ingredients

The combination of greens is your choice

1 bunch curly kale
1 bunch collard greens
8 Brussels Sprouts
4 stems mustard Greens
1 bunch rainbow chard
1/2 cup coarsely chopped yellow onion,
2 drops Chinese Chili Paste or 5-6 dehydrated red pepper flakes
2 tbs. unsalted butter
Juice of 1/2 fresh lemon
Salt to taste
Extra virgin olive oil for sautéing
Balsamic Vinegar glaze*

Procedure

1. Wash off leaves of greens. Remove stems of cabbage family greens (for Brussels sprouts pick leaves away from the core, then snip off stem points). Stack the leaves and cut them into bite size pieces. Leave Brussel Sprout leaves whole.
2. Cut the leaves of remaining greens into bite size pieces. Cut 1-2″ off of the bottoms of chard stems and cut the stems into 1″ chunks.
3. Steam the cabbage family greens in a covered skillet or in the microwave (covered) until they are just soft enough to chew. They will soften more as they sauté. Set aside until you are ready to sauté.
4. In a skillet large enough to hold all of the greens, heat olive oil over medium heat. Add chopped onions and cook until they begin to soften. Add the uncooked greens first and the steamed greens next. Let the greens begin to cook for about 30 seconds, add hot pepper and then, using tongs, gently toss everything in the pan continuously until all the greens are cooked enough to eat (5 or 6 minutes).
5. Add butter and  lemon juice and then salt to taste.
6. To serve. Divide the greens among warmed dinner plates. Swirl about 1/2 tsp. Balsamic glaze over each portion and serve immediately.

A small drizzle of Balsamic Glaze and it’s ready to eat.

*Balsamic vinegar glazes are available at many mainline supermarkets and from Amazon.com. They are made with aged Balsamic vinegar that is reduced significantly, so they seem to be a bit pricey, but drizzling uses so little that one container lasts for months. The glazes also come in small sizes and are best when just drizzled rather than poured. I use them over Burratta, chevre ice cream, grilled artichokes, in pureed soups and as a taste intensifier in Bolognese and Marinara sauces.