As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
Photo and Recipe by Heidi Swanson at 101cookbooks.com
I posting this recipe here because it’s so versatile. You can enjoy your greens just like this, crack a few eggs in there for an omelet, or add them to curries and stir-frys for a nutrition boost. You can use any quick cooking green you like, kale, mustard greens, etc. I used spinach here because besides being packed with a long list of nutrients, spinach is a complete protein which means it has all its amino acids. While it is not particularly high in protein, it’s rare to find a veggie that can make such a claim. Feel free to experiment with this and above all have fun!
Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
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