Sautéed Spring Greens with Garlic

Kissed with garlic and red pepper flakes, these greens add fresh, flavorful appeal to this week’s polenta.

2 large bunches of your choice greens (Swiss chard, collard greens or any other spring greens)
1 tablespoon olive oil
4 garlic cloves, crushed
1 tablespoon sherry vinegar or apple cider vinegar
Pinch red pepper flakes
Sea salt

1. Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.

2. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.

3. Stir in vinegar and salt. Cover. Cook until just tender, 3-10 minutes, depending on the type of greens and your preference.

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