Wilted Summer Greens
(Greene on Greens & Grains by Bert Greene)
4 T. (1/2 stick) unsalted butter |
1/4 t. ground ginger |
1 large onion, minced |
4-5 c. (2-3 lbs) trimmed, roughly chopped mixed greens such as chard, collards, turnip, blanched mustard, dandelions, arugula, sorrel |
1 large clove garlic, minced |
|
2 medium tomatoes, peeled, seeded, roughly chopped |
|
½ c. chopped fresh basil |
|
Salt & freshly ground black pepper |
|
Melt the butter in a large saucepan over medium-low heat. Stir in the onion; cook 1 minute.
Stir in the garlic; cook until golden, about 5 minutes.
Add the tomatoes, basil, and ginger; cook uncovered , stirring occasionally, until slightly thickened, about 5 minutes.
Stir in the greens and cook, covered, until wilted, 3-4 minutes. Add salt and pepper to taste. Serve hot or at room temperature.