Saute some greens and throw in some preserved lemon and you have an ultra-healthy, delicious winter side dish of Greens With Preserved Lemon. This recipe doubles or triples easily as long as you have a big enough pot!
This recipe calls for blanching the greens to remove some of their bitter edge – feel free to skip step 2, if you like, and simply saute the greens.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1 bunch dark leafy greens (any of the kales – Dino, black, Tuscan – work well, as do collard greens)
- 1 Tbsp. salt (for blanching liquid)
- 1 Tbsp. olive oil
- 1 preserved lemon, flesh removed, peel finely chopped (you can make your own preserved lemons or buy them at specialty stores or Mideastern markets)
- Remove thick stems from greens and cut leaves into thin strips.
- Meanwhile bring a pot of water to a boil, add salt and prepared greens. Cook for about a minute, drain, and rinse with cold water. (Note: This step removes some of the bitterness of dark greens; if you like, you can just skip this step and just saute the greens.)
- Heat oil in a pot or large frying pan over medium high heat. Add greens and cook, stirring, until greens are as tender as you like them (this is completely a matter of taste).
- Stir in preserved lemon or simply sprinkle on top of each serving.
Makes 3 to 4 servings Greens With Preserved Lemon.