Keepin' Up with LIG


Plain Ol’ Sautéed Greens

2 Servings

  • 2 T olive oil
  • 3-4 cloves garlic, minced
  • ¾ lb. bunch of greens (spinach, chard, broccoli raab, kale)
  • Crushed red pepper to taste
  • Salt to taste

Heat olive oil in large pan over medium-low heat.  Sauté garlic in pan until fragrant (about 30-60 seconds).  Add greens and 1-2 tablespoons water and sauté until greens are wilted.  Add salt and crushed red pepper to taste (for mild, a pinch; for hot, several pinches).

Greens & Beans

2 Servings 

  • 2-3 T olive oil
  • ¾ lb. bunch of greens (kale, chard, spinach, broccoli raab), chopped
  • 5-6 cloves garlic, peeled and minced
  • 1 cup chicken OR vegetable broth
  • 1 can cannellini (white kidney) beans, drained and rinsed
  • 1 T balsamic vinegar
  • Crushed red pepper
  • Salt
  • Freshly grated Parmesan cheese

Heat olive oil in a pan over medium-low heat.  Add the minced garlic and sauté until fragrant, being careful not to allow it to brown (about 1-2 minutes).  Add the chopped greens to the pan and toss with the oil and garlic.  Add broth and bring to a simmer.  Simmer until greens are wilted and tender, but not overcooked.  Add the beans and heat through.  Add vinegar.  Add crushed red pepper and salt to taste.  Stir together and bring back to simmer before cutting the heat.  Serve onto plates or bowls and top with freshly grated Parmesan cheese.


Braised Winter Greens w/Bacon

from The Cook’s Illustrated Cookbook

  • ½ lb. bacon, cut into ¼ inch pieces
  • 1 T olive oil
  • 1 onion (red or yellow), thinly sliced
  • 5 garlic cloves, minced
  • ¼ T crushed red pepper
  • 2 lbs. cooking greens (kale, mustards, collards, or broccoli raab), chopped
  • 1 c chicken broth
  • 1 c water
  • salt and pepper to taste
  • 3-4 t apple cider vinegar

In large pot or dutch oven, cook bacon until crisp.  Transfer bacon to paper towel-lined plate.  Pour off all but 2 tablespoons of bacon fat from pot.  Add onion and cook, stirring frequently, until softened and beginning to brown.  Add garlic and pepper flakes and cook about 1 minute until garlic is fragrant.  Add greens, broth, water, and ¼ t salt.  Stir and cover pot.  Cook, stirring occasionally, until greens are tender (~25-35 minutes for mustards, raab, and kale, ~ 35-45 minutes for collards).

Once greens are tender, increase heat to medium high.  Cook, stirring occasionally, until most of liquid has evaporated.  Cut heat and stir in bacon, cider vinegar, and 1 T olive oil. 


Braised Tatsoi

2 Servings

  • 2 T olive oil
  • 3-4 cloves garlic, minced
  • ¾ lb. bunch of tatsoi
  • ¼ c chicken broth, vegetable broth, or water
  • 1 T soy sauce or Bragg’s Liquid Aminos
  • Salt to taste
  • Pepper vinegar or Sriracha sauce

Heat olive oil in large plan over medium-low heat.  Once oil is hot, add minced garlic and sauté until almost golden (30-60 seconds).  Add tatsoi, broth/water, and soy sauce/Bragg’s to the pan.  Bring liquid to simmer and cook greens down until leaves are tender but stems are still crunchy.  Salt to taste.  Serve greens with cooking liquid in bowls.  Top with pepper vinegar or Sriracha sauce.


Let It Grow’s Soul-fuel Collard Greens

  • 2 ham hocks or other smoked pork (smoked neckbones work well)
  • A mess of collards (I’ve actually never measured it…enough to cover a cookie sheet in stacks about a foot high)
  • 2-3 T apple cider vinegar
  • Salt to taste
  • Crushed red pepper to taste

Boil ham hocks or other smoked pork in ~2 quarts of water (or enough to cover hocks) for one hour.  While boiling clean and chop collards.  To chop, de-stem each leaf and then stack about ten leaves on top of each other.  Roll the stack like a cigar and then cut across the roll in 1” slices.  Chop into smaller pieces if desired.

After hocks have boiled, gradually add collards to the pot.  Add some until the pot is full, allow to cook down, then add more.  After all collards have wilted, add water to pot if needed to get water level to just below the level of the collards.  Add crushed red pepper to taste…two teaspoons is usually a good starting point.  Set heat to a gentle simmer.  The length of time that you cook the collards depends on several variables.  First, you have to monitor the tenderness of the collards.  Under-cooked (leathery) or over-cooked (mushy) collards, while still tasty, are a disappointment.   Second, you want the pot likker (for those unfamiliar, this is the delicious “broth” made from flavors cooked out of the smoked pork and the collards) to cook down somewhat so that it is dense with flavor.  However, the tenderness of the collards is the primary factor in deciding what is “done.”  When collards are done, taste and add salt to taste.  Add 2-3 T apple cider vinegar.  Simmer for another couple minutes, then remove from heat.

Serve with pepper vinegar, pepper relish, hot sauce, or anything else that suits your fancy.  And please, please, don’t waste the pot likker.  If you’re not going to drink it, pass it on over.