The next greens recipe is a bit simpler and comes from the Moosewood Cookbook (the original, if I’m not mistaken). Start by rinsing and chopping your greens just as in the previous recipe…
Moosewood Antipasti Greens
A large bunch of greens of your choice, rinsed and cut into generous strips
4 cloves of garlic, minced
Olive oil & butter
Salt and pepper
1/4 cup red wine vinegar
Directions are pretty simple: heat up oil and butter in the work, and toss around the greens in it for a few minutes, till they start to wilt. Then toss in your garlic (don’t make the same mistake I did: make sure the garlic coats the leaves of the greens, rather than plopping straight down to the floor of the now very hot wok, where it is liable to burn very very quickly).
Season with salt and pepper to taste and cook till they’re done to your liking. Finally, remove them and toss with the vinegar and they’re ready to serve.
Now I liked these all right, but by themselves I could only really be interested in a small portion. Fortunately though, I had recently bought supplies for a tasty lox meal, and I found that this recipe goes brilliantly with some good smoked salmon and cream cheese on a toasted roll…