Four Greens and Walnut Saute
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:20pm

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.

About


From The Natural Gourmet by Annemarie Colbin.