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Beginner Greens

Recipe for May 15, 2011


This recipe comes from a recently published cookbook by Sheri Castle.  She calls these beginner greens for two reasons:
  1. This is a great, easy recipe for anyone who has never cooked greens.
  2. This is a great, tasty recipe for anyone who has never eaten greens.

She cautions not to be alarmed by the amount of raw greens; they cook down considerably, making a molehill out of a mountain.  This is a must cookbook for your collection. And our vendors sell mixed greens.


1 ½ pounds tender greens*                         1 apple, peeled if necessary, cored and grated

1 tablespoon butter                                   ½ teaspoon kosher salt, plus more to taste

1 tablespoon extra-virgin olive oil              ½ teaspoon ground black pepper, plus more to taste

1 medium onion, finely diced                     ½ to ¾ cup chicken or vegetable stock or apple cider, divided


  1. Wash and dry the greens.  Discard the large stems and any tough inner ribs.  Thinly slice the leaves.
  2. Heat the butter and oil in a large skillet over medium-high heat.  When the butter foams, add the onion and a pinch of salt and cook, stirring frequently, until the onion softens and turns golden, about 10 minutes.  Stir in the apple and cook, stirring often, until crisp-tender, about 3 minutes.
  3. Add the greens one handful at a time and stir to coat with the butter and oil.  Let each addition cook down a little before adding the next.  Cook, tossing the greens constantly with tongs, just until they wilt, 1 t 3 minutes, depending on the size and type of greens.
  4. Add the salt, pepper, and ½ cup of the stock.  Cover the pan and simmer until tender, 1 to 5 minutes.  Add a splash of the remaining stock if the greens get dry.  Check the seasoning and serve warm.

What else works?  You can use a chopped ripe tomato instead of the apple.

Serves 4

From The New Southern Garden Cookbook Sherri Castle - 2011

*Ingredients can be found at the market