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SKILLET SUMMER GREENS

Serves 2-3

• 3/4 pound greens (swiss chard, spinach, collards, or beet greens)
• 2 teaspoons vegetable oil
• 3 medium cloves garlic minced, or 1/8 teaspoon garlic powder
• salt and pepper, to taste
• 1 tablespoon vinegar


Coarsely chop the greens (include as much of the stems as possible).

Heat the wok or a large heavy pan.

Add oil and greens.

Stir-fry for 3 to 5 minutes over medium heat.

Add garlic, and stir-fry for 2 minutes more. 

Transfer to a bowl.

Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar, until well mixed.

Serve hot, cold, or at room temperature.


Massachusetts Dept of Agricultural Resources - www.mass.gov/agr/
 

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