Later On

A blog written for those whose interests more or less match mine.

A big batch of greens

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I used the 6-qt All-Clad Stainless pot.

2 tbsp extra-virgin olive oil
5 bunches scallions, chopped
3 jalapeños, chopped small including core and seeds
1 tsp chipotle flakes
2 tbsp black pepper

Sauté that until the scallions wilt and soften, then add:

1 head of garlic, chopped small

Cook for a minute or two, then add in batches, letting the greens cook down to make room:

1 big bunch red chard, chopped
1 big bunch rapini, chopped
1 big bunch green kale, chopped
2 lemons, diced after cutting off and discard ends
about 10-12 oz white mushrooms, chopped
1/3 cup apple cider vinegar
1/2 cup sliced kalamata olives

Let that cook down. I looked at it and decided to add:

1/2 head red cabbage, chopped

I cooked the batch, once everything was added (which required some time for the greens to cook and wilt) for about half an hour. Then I added:

1 1/2 tbsp Worcestershire sauce

Greens for days at two servings a day (though I occasionally have them as a snack).

Written by Leisureguy

7 April 2020 at 4:34 pm

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