The first thing I did was wash the greens thoroughly. They looked pretty clean, but since they grow so close to the ground, you never know. I stuck them in a colander and let the water run over them, but you could fill your sink with water and wash them that way too.
You know, you could use any greens you wanted. Collared, mustard, spinach, or even lettuce.
Medium heat is fine--you don't want it to get really crisp.
Saute the greens for about 5 minutes; just to get them wilted thoroughly. If your pan looks dry, you might want to add a little water or chicken broth. I didn't drain the greens before adding them, and that was a sufficient amount of liquid.
If your greens look older or have a bitter flavor, you'll also want to add a little liquid; the extra liquid will help leech out the bitterness.
Nothing like a flavorful way to get your vitamin C for the day! And it's so easy to use the leftovers. I made pasta the next day and added a few large spoonfuls to the sauce. You could also add leftover greens to quiche, eggs, rice, salads, or even meatloaf or burgers. Support your local farm boys and buy their garden greens!
Recipe: Wilted Greens
1 large bag greens, any kind
3 slices bacon
1/2 onion, diced
4-5 garlic cloves, smashed
salt and pepper
1 tbsp. red wine vinegar
Clean the greens by soaking them or rinsing very, very well. Remove tough stalk. Roll leaves into a cigar shape and slice.
In a large pan, cook bacon until fat renders but bacon is still pale. Add onion and garlic; saute until softened.
Add greens; saute about 5 minutes until wilted. Add salt and pepper, to taste.
Add red wine vinegar; cook an additional minute or two. Serve immediately.