Four Greens and Walnut Saute

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From The Natural Gourmet by Annemarie Colbin.

Yield:

12

Added:

December 10, 2009

Creator:

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Ingredients

1 bunch (1/2 pound) kale
1 bunch (1/2 pound) collards
1 bunch (1/2 pound) dandelion greens
1 bunch (1/2 pound) mustard greens
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
sea salt, to taste
1/2 cup walnut pieces

Preparation

1
Toast the walnuts in a 350 degree oven for 10 minutes or until fragrant.
2
Wash the greens and boil in 6 to 8 cups of water for 10 minutes, uncovered; drain. When the greens are cool enough to handle, chop coarsely.
3
In a large skillet, heat the oil over medium heat. Add the garlic and saute briefly. Add the greens and continue to saute for 5 minutes. Add a pinch of salt, to taste.
4
Add the walnut pieces. Serve immediately.

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