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 (dipping in boiling water) the greens to remove some of their bitter edge – feel free to skip step 2, if you like, and simply saute the greens.
This recipe calls for blanching (dipping in boiling water) 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
Ingredients:
- 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)
Preparation:
- 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.
