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Four Greens and Walnut Saute




Source of Recipe


The Wedge Restaurant


List of Ingredients




1 bunch (1/2 lb.) beet greens or kale
1 bunch (1/2 lb.) collards
1 bunch (1/2 lb.) dandelion greens
1 bunch (1/2 lb.) mustard greens
4 large cloves garlic
1 Tbs. extra virgin olive oil
1/2 tsp. minced fresh ginger root
sea salt to taste
1/2 cup walnut pieces


Recipe



Toast walnuts. Boil greens in 6-8 cups water for 10 minutes, uncovered; drain.

When greens are cool enough to handle, chop coarsely. In large skillet, heat the oil over medium heat. Add garlic and saute briefly.

Add the greens and saute for 5 minutes. Add a pinch of salt (to taste). Add walnut pieces and serve immediately.