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