My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment.
Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.
One of the best recipes from my original subscription to BON APPETIT when I was married in 1990. This recipe can be made in 8 minutes flat. Spinach, swiss chard, kale, bok choy, beet greens, or any green that needs a little wilting first, these greens will become a fast delight in your meals too.
Prep Time: Less than 10 minutes
WHAT YOU WILL NEED
- Fresh greens. Spinach or Broccoli is where I would start if you have never made this before to get the feel and the taste. Then head to beet greens, swiss chard, bok choy broccolI rabe or kale. Rabe and Kale will need more steaming as they are a tougher green and you want this to be tender. If you are using broccoli, steam till just slightly tender because it will cook a bit more when you saute it to finish. See directions below for more specific.
- 6 cloves of garlic sliced, chopped or minced, whatever you like
- 3 T olive oil
- Crushed Red Pepper to taste I just do a few shakes, less or more depending on what you like for spice.
- Salt and Pepper to taste
- 1 lemon sliced in half (see note below in TIPS)
WHAT TO COOK WITH
- A pot for steaming the greens and a strainer for draining the water.
- A large cast iron pan to saute the greens and a happy wooden spoon that gives you joy
How fun is this 12 inch cast iron pan from the one and only Loge company, if you are a Yellowstone TV SERIES fan? You probably don't need another pan, but how fun if you do.
TIPS + SHORTCUTS
- This can become a base for so much. When you are done cooking the greens, you could add chickpeas to the pan, saute and add to the greens for a robust meal.
- Sometimes I find cloves of garlic already peeled and in a container. Seabra has them in the produce section. I know the garlic purists are horrified at this, but I love the ease of pouring out already peeled and easy cloves!
- I didn't realize at the time of making this, I was out of lemon, eee gads, so I used a splash of red wine vinegar and it was great.
- Add cooked and drained pasta with some extra olive oil and mix together.
- Shrimp, scallops, chicken all work great with this dish together or separate.
I decided to have the spinach with poached eggs on Saturday morning; the picture isn't that stunning, but just wanted to give you an idea besides the typical side dish with dinner vegetable.