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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Love greens - found this recipe at the grocery store - one of those cards you get and tweeked it to my tastes. Lots of goodness in this dish! Ingredients:
1 bunch collard greens, stems discarded |
1 bunch mustard greens, stems discarded |
1 bunch swiss chard, stems discarded |
1/2 cup shallots (about two), sliced |
1/4 cup pumpkin seeds |
1/4 cup sunflower seeds |
1/4 cup extra-virgin olive oil |
zest of 1 lemon |
2 tablespoons lemon juice |
kosher or sea salt and cracked black pepper to taste |
hot sauce to taste |
Directions:
1. Cut greens into 1-inch-wide strips. Rinse thoroughly in cold water; shake loose excess water.
2. In an 8-quart stock pot, heat olive oil over medium-high flame. When oil is hot, add seeds and toast for 30-45 seconds (they will begin to pop). Quickly add shallots and sauté for an additional minute. Drop greens and lemon zest in all at once; use tongs to toss together with seeds and shallots. Reduce heat to medium and cook for 6-8 minutes. Greens will be wilted but will have retained their bright color. Remove promptly from heat, toss in lemon juice, then season with salt and pepper.
3. Serve while hot and pass the hot sauce!
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