1 T olive oil
1 T or 2 clove fresh garlic, minced
2 T pine nuts
1 head or bunch, Swiss chard or kale
Dash Sea salt and pepper
1 can mandarin oranges (optional)
1 tsp sesame oil (optional)
Rinse leaves and pat dry, slice into desired thickness (usually 1 inch strips) and set aside.
If you are feeling adventuresome, you can dry toast 2 T pine nuts in medium hot skillet before you start the oil. Watch closely and keep them moving. Set aside before you start your oil.
You will add these at the end as garnishment.
Heat 1 T extra virgin olive oil in pan (I prefer Mazola brand extra virgin olive oil spray)
Add minced garlic to taste, when garlic is aromatic and slightly toasting, add sliced greens. These will mound in the pan…don’t worry, you will be amazed how much they cook down. Keep them moving and do not put a lid on them. They will cook enough in about 5-7 minutes. Remove from heat. Add the pine nuts as you serve them. You can also drizzle just a tiny amount of sesame oil onto the greens as you cook them for added flavor. By adding mandarin oranges (drained) in the last couple of minutes cooking…you will greatly increase the amount of iron that you will absorb from this dish. Sea salt and pepper to taste
Categories: Recipes
