Mediterranean Greens

Whether you choose kale or chard, collards or beet tops – it’s hard to find a more nutritious group of foods than the leafy geens. Rich in minerals and loaded with antioxidants – you can use your choice of leafy greens in this tasty side dish that complements any meal. Look for locally grown greens in the Freshlife produce case.

Ingredients:

• 1 large bunch cooking greens, washed and chopped (about 8 cups)
• 1 TBS lemon juice
• 1 TBS Braggs Liquid Aminos
• 2 medium garlic cloves, pressed or chopped fine
• 3 TBL extra virgin olive oil
• sea salt and black pepper to taste

Directions:

1. Press or chop garlic
2. Wash greens well.
3. Remove stems as desired depending on type of green chosen. (With tender-stems such as chard, stems can be chopped and eaten with leaves. For tougher stems such as kale, separate the stems from the greens by folding in half and cutting along side the stem, or pulling out stem.
4. Roughly chop the greens, leaving wet.
5. Add olive oil to wok and heat on medium.
6. Add greens and garlic to wok – toss and simmer until coated with oil and greens are beginning to wilt.
7. Add Braggs and lemon juice- cover and turn down heat to simmer until greens are tender (time will vary with green)

Serves 4 as a side dish