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Friday, March 23

Sautéed greens with leek & garlic

Garlic, minced
3 cloves
Leek, large, sliced crosswise
1
Olive oil, extra virgin
1 tablespoon
Chard
1 bunch
Kale
1 bunch
Mirin or sherry
2 tablespoons
Balsamic vinegar

  1. In a large Dutch oven over medium heat, sauté garlic and leek with the oil until soft, about 3 minutes.
  2. Add greens and mirin (or sherry), and sauté until the greens are bright green and tender, about 4 minutes.
  3. Remove from heat, and drizzle with balsamic vinegar.

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