We all know we should be eating leafy greens. But as we get into the cooler time of year, fresh green salads aren’t nearly as appealing for every day. Finding a recipe for sauteed greens that you like is crucial to keeping up your healthy eating all year long. Here is a recipe I love – simple, delicious, and easy to make.
1 T olive oil
1 small shallot, minced
2 bunches of greens (I used kale and mustard greens, but you can try swiss chard, collards, or spinach too)
1 tsp ume plum vinegar (found in the Asian aisle) (You could also use 1 T fresh lemon juice instead)
2 T real bacon bits
Mince the shallot.
Wash and chop the greens. Remove any thick stems.
Heat olive oil in pan over medium heat. Saute shallot for 5 minutes to soften. Add the chopped greens. Add water 1 T at a time if needed to prevent sticking. Stir, then put on a lid so the greens will wilt in the steam. Cook only long enough to wilt and soften all the greens, stirring occasionally. Don’t overcook.
Remove from heat, and stir in 1 teaspoon of ume vinegar. This vinegar is very salty/sour, so only use to taste- less is definitely more!
Top with bacon bits.
Enjoy!
