Bitter Lemon, Honey & Sweet Simmered Greens

Barb Gertz's Note:

Use any soft, quick-cooking greens,such as spinach, swiss chard or beet greens, for this recipe, but keep in mind that they have slightly different cooking times. The recipe comes from Eating well.com

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ½-2 lbs swiss chard or 1 ½-2 lbs other greens
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon cumin seed
• 2 garlic cloves , thinly sliced
• 4 slices lemons , 1/8 inch thick, seed removed
• ¼ cup reduced-sodium chicken broth, vegetable or ¼ cup water
• 1 tablespoon honey
• ¼ teaspoon salt (to taste)
• fresh ground pepper

Directions:

1. Seperate chard leaves from stems and ribs; wash leaves throughtly and roughly chop; if using stems, rinse and finely chop.
2. Heat oil in a deep saute pan or Dutch oven over medium heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.
3. Add garlic and chard stems; cook stirring often, for 3 minutes more;stir in lemon slices.
4. Add the leaves in 2 batches, allowing them to wilt before adding more; add broth (or water), honey,salt and pepper; Cover and cook until greens are tender, 1 to 2 minutes more, Serve hot or warm.

Reviews

[elephantearz]

Excellent! Definitely an amazing way to do any of the quicker-cooking greens. I use the stems, because they taste great and give a lovely color when using red chard or beet greens. The use of cumin in this context has an awesome effect -- a great use of this seed.

[Sharon123]

This was wonderfully delicious! I will definately make this again! I used a combination of Swiss chard and beet greens, using the stems, and used veg. broth. Thank you so much Barb! :)