If you grow greens in your garden, or if you’ve purchased some for salad and they are starting to wilt, this recipe is perfect. Easy, simple, healthy and delicious. Even if my chard has gone to seed or gotten woody, I pick off the tender leaves. They will be bitter, but the garlic and olive oil turn garden greens fit for the compost pile into something divine.
Needed for this recipe
3 cups Greens, such as chard or, spinach
2 cloves garlic, minced
4 Tablespoons Sunshine Coast Olive oil Co. Medium or Robust Extra Virgin Olive Oil
2 Tablespoons freshly grated Parmesan cheese
n.b. you can substitute garlic and EVOO for our Garlic Olive Oil
Wash your greens, leaving them a bit damp.
Sauté garlic in olive oil 2-3 minutes until translucent.
Add chard and salt. Cook chard until soft.
Top with fresh Parmesan.
Drizzle with a few drops of fig balsamic (optional)
Go get more greens for tomorrow’s dinner.