Great Greens Sauté
By Lynne Rossetto Kasper, ©1992

3 T. extra-virgin olive oil
1 small to medium organic onion, minced
1 bunch organic kale, red or green chard, or 8 oz. Field mix
Salt and freshly ground pepper to taste

Make sure the greens are washed, thoroughly dried and coarsely chopped. Heat the oil in a skillet or wok over high heat, taking care not to let it smoke. Sauté the onion a few moments, then add the greens. Stir-fry until wilted. Season with salt and pepper. Serve hot or at room temperature. 4-6 servings.

Delicious on its own, this fast sauté of kale, red or green chard or young field greens can become any number of different dishes by adding beans, potatoes, grains, pastas, fresh herbs, or nuts.

Add any of the following alone or in combination: 12 ounces fettuccini pasta, cooked; 1 minced clove garlic; 4 cloves braised garlic; 1/3 cup chopped herbs (basil, mint, marjoram, dill, coriander, tarragon, chives); 3 medium-sized organic red-skinned potatoes, cute into large dice; 1-1/2 cups cooked Italian cannellini beans; 1/2 cup roasted sunflower seeds or almond, 1 T. cider or wine vinegar.