Spring is here, and the produce available at farmers markets is abundant. I am lucky enough to live in California, where so many different varieties of fruits and vegetables are grown locally. I prefer to buy produce in season and local, ensuring that it is fresh and the nutrients are intact.
I buy some of my produce from a local farm, which is actually located in the heart of Pasadena, which is not known for its farms! On 1/10 of an acre, Dervaes Gardens produces organic produce, which is harvested right before you arrive to pick up your order. You cannot get fresher than that!
I recently posted some photos of some produce I bought, because it was just so gorgeous! When you only have supermarket produce which has been shipped thousands of miles from Central and South America to choose from, you forget what truly fresh produce is like. I encourage you to visit your local farmers markets, and try to buy locally grown produce when available. You not only get fresher food, but you support your local economy.
This simple recipe for sauteed greens takes only a few minutes to make. You can use all the types of greens I did, or just one or two. Either way, this make a wonderful vegetable side dish.
Sauteed Swiss Chard, Kale, Collard and Mustard Greens
Ingredients
- 2 TB olive oil
- 4 cloves garlic, thinly sliced lengthwise
- 8 - 10 cups mixed greens, such as Swiss chard, kale, collard and mustard greens
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 cup water or broth
Directions
- Heat the oil in a large skillet over medium high heat.
- Saute the garlic for about a minute, until fragrant.
- Add the greens, which will be heaped in the pan. If needed, add some of the greens, stir until wilted, then continue to add greens until they are all in the pan. (I find using tongs works best to turn and stir the greens)
- Add the salt, pepper and water or broth, cover the pan and let the greens steam for about 5 minutes, or until tender crisp.
- Serve immediately.
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