Wegmans Chef Nella Neeck demonstrates a great technique for many greens as well as for the kale we used. You'll learn that blanching brings out their bright color. Finish with browned garlic slivers and Peccorino Romano cheese.
Extra virgin olive oil
1⁄4 Cup (4 tbs) (Wegmans)
8 Clove (40 gm), peeled, thinly sliced (Food You Feel Good About)
Kale greens/Collard greens
16 Ounce (Food You Feel Good About Cleaned & Cut)
Crushed red pepper flakes
Cracked black pepper
Pecorino romano cheese
1 Tablespoon, grated (Italian Classics)
1. Wash the greens thoroughly if not using packaged ones.
2. Blanch greens 4-5 minutes in a large pot of boiling, salted water. Then drain and transfer to large bowl of ice water to refresh. Drain and set aside.
3. Heat oil in a skillet on medium-low. Add garlic and cook, about 5 minutes, until edges begin to brown. Remove garlic slices with slotted spoon and set aside.
4. Raise heat to medium high. Add crushed red pepper to hot oil in pan quickly followed by the blanched greens. Season with salt and pepper. Stir to combine.
5. Add garlic slices and cheese (if using) to pan; Saute the greens.
6. Dish out and serve warm. You can drizzle with lemon juice, vinegar or olive oil if you like.
Try this recipe with escarole or any of your favorite greens. You can also use a combination of greens. Make sure to blanch them separately.
This recipe works well with all kinds of greens -- kale, collards,Swiss chard, escarole, etc. The greens turn out tender, without being sopping wet, as they are when simply boiled. Serve drizzled with vinegar or lemon juice and even the the pickiest eaters or kids will ask for seconds.