Satisfy your winter cravings with these easy and delicious sauteed winter greens!
Rich and hearty soups and stews are the classic comforting foods of winter, but sometimes during the long, cold months, you crave something fresh and green and vibrant – or at least, I know I do! This recipe is the perfect winter answer to your longings for the fresh veggies of summer.
Winter greens like collards, kale, and chard are abundant this time of year in many areas – and can even be grown in colder climates throughout the winter and spring with a bit of protection. We freeze lots of extra peppers in the summer and fall, so if you’re like me, you may have most of these ingredients on hand already.
This simple side dish can also easily be made vegan or vegetarian with the suggestions listed below.
Sauteed Winter Greens Recipe
- 2-3 tbsp natural lard or butter (or substitute coconut oil)
- 1 large red onion, sliced thinly
- 2 garlic cloves sliced thinly
- 1 small hot pepper (cayenne, serrano, thai chili, fish) or red pepper flakes
- 1.5 cups homemade chicken stock (or veggie stock)
- 2 lbs of winter greens (collards, kale, mustard, or chard)
- 3 medium sized sweet peppers, seeded and sliced
- Coarse salt to taste
Heat the lard or butter in a large skillet. Add the onions and saute until translucent. Add the garlic and cook for 30 seconds. Add the hot pepper and one third of the stock and cook for 1 minute. Add the greens and sweet pepper slices and cook over low heat for about 5 minutes. Add the rest of the stock and cook over medium heat. Season with salt to taste, cover and cook for another 10 minutes or so (mustard or chard will cook quicker). Serve on its own or as a main dish over cooked rice.
Recipe Source: LocalHarvest.org