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

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.