Garlicky Greens

I love all greens, especially cooked with garlic. Packed with flavor, dark green leafy vegetables are nutrient dense, full of fiber and low in calories.

Here I stir-fried a combination of greens that I had on hand -- half a bunch of kale, the tops from a bunch of radishes, and a handful each of dandelion greens and spinach -- with garlic, and finished by adding a splash of salty and sour ume plum vinegar. It's a recipe inspired by Alice Waters' Garlicky Kale in her Chez Panisse Cafe Cookbook.

This is not just a dish for adults. My kids love it too.

Recipe:

1 bunch assorted dark green leafy vegetables
2 tablespoons olive oil
2 tablespoons water
5 cloves minced garlic
2 teaspoons ume plum vinegar, or to taste

Wash greens well, and spin dry. Remove large stems, and tear or chop greens and smaller stems into pieces.

Heat wok or large pan over medium high heat. Add 1 tablespoon olive oil. Add greens. Stir greens to coat with oil. Once the greens begin to wilt, add water and cover. Cook until bright green, about 4 minutes.

Push greens to one side of the wok, and add the remaining 1 tablespoon of olive oil. Add minced garlic to the oil and fry until fragrant.

Turn off heat, add ume plum vinegar (if you don't have plum vinegar you can substitute with whatever vinegar you have in your kitchen) and stir well. Serve immediately.