Garlicky Greens

Ingredients:

3 pounds of Swiss chard, kale or curly endive

2 T. olive oil

6 cloves garlic, minced

2 medium onions, thinly sliced

¼ tsp. salt

½ tsp. ground pepper

Pinch of red pepper flakes

1 T.  Basil’s Harvest Red Wine Herbal Blend

Directions:

1. Remove and discard the stems from the greens.*  This is called “deboning”.  Tear the leaves into small pieces.  Shake off the excess water but do not dry the greens.
2. Heat the oil in a large skillet and sauté the onions over medium heat  for 5 minutes.  Stir in the garlic and cook another 2 minutes.
3. Add the greens to the pan and stir to coat the leaves with oil.  Add the salt, pepper and red pepper flakes. 
4. Cover 5-7 minutes until the leaves are tender.  Remove the lid and cook for another 2-3 minutes until most of the liquid is evaporated.
5. Add the vinegar and stir.

* Freeze the stems and they can be added to soups later.

Serve as a side dish, on crostini with parmesan cheese, with pasta or polenta.

Makes 4 servings.

Per serving:

Calories: 167

Total Fat:  8 g

Carbohydrate: 21 g

Protein: 9 g

Fiber: 7 g

Sodium:  537