This week's chosen cookbook was Good Eats 2: The Middle Years, and I settled on a recipe from the Field of Greens episode:
Lemon Sesame Glazed Greens
- 1 to 1 1/4 lbs stemmed hearty greens such as mustard greens or kale, weighed after stemming but before washing
- 1 T olive oil
- 2 cloves garlic, minced
- zest of 1 lemon
- 2 tsp lemon juice, freshly squeezed
- 1 T honey
- 1 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1 T sesame seeds
Wash the greens thoroughly; it's best to do this in a sink with at least 5 inches of water. Move the leaves around in the water and let them sit a few minutes so any sand or dirt will fall to the bottom of the sink. Dry them thoroughly in a salad spinner and coarsely chop the pieces.
Heat a 13 x 11 inch roasting pan over 2 burners on medium heat. Once hot, add the oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4-5 minutes, stirring continuously. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning if needed. Serve immediately.
I used chard, since my choices at the grocery store were chard and collards, and I thought collards might be a bit too robust and hearty for this application. And it turned out tasty, but didn't blow me away with its spectacularness. Still, since it's fairly quick and simple, I may add it to my repertoire of leafy green preparations.