HEAT & GREENS = NOT MUCH GREENS!
I started this recipe out with a 1# bag of spinach leftover from LAST weeks CSA pickup. And here it is Tuesday already, and I was faced with yet ANOTHER 1# bag! PLUS 12 leaves of swiss chard. This is no ordinary swiss chard, either. This is MONSTA chard!!
So...this is what I did.
Took last weeks spinach, plus this weeks swiss chard.
Tore into larger than bite size pieces.
Took out my big, wok-style fry pan.
Put in: 1 Tbl olive oil
heat over med/high
1 Tbl minced garlic
1 1/2 teas ginger paste
1 1/2 teas. dried hot pepper flakes
Threw in the swiss chard stems 1st, and stir fried for a minute or so, as they take a bit longer to get tender.
Added the remaining greens, a couple handfuls at a time, gently tossing them in the oil mixture.
Cooked for a couple of minutes, again tossing gently.
Serve with a sprinkle of fleur de sal and pepper, and a dash of balsamic vinegar.
Serves 1, perhaps 2.
I'm not kidding.
These greens shrink faster than...well never mind...you get the picture!