George’s All Purpose Greens Recipe
(I used tronchuda and enjoyed the sweetness of this dish)
chop about ½-3/4 pound of greens** after de-stemming. Chop stems separately. Option: matchstick at least one carrot. Option: cut fennel bulb on the vertical.
To begin: Sauté onions in olive oil with as much garlic as you like. When translucent add one tablespoon of honey. Set Aside. Option: Sauté carrots in grapeseed oil until crisp. Set aside on paper towel to drain. Sauté green’s stems and/or fennel bulb until soft. Set aside.
Heat ½ to 1 cup wine in a pan big enough to hold greens that has a lid. For wine we use George’s Homemade Wines, usually mead or ginger wine, but a sweeter white works—Gewurz, Riesling, etc. Add greens and cover until JUST wilted. Do not overcook!
Stir in all other ingredients except carrots and put on a platter. Garnish top with crisped carrots. Option: Sprinkle with Island’s End Farm sweet onion chips. Option: Sprinkle with roasted nuts, your choice. We use hazelnuts or sliced almonds. Option: Dust with fresh grated parmesan.
*George never measures anything, so this is a guesstimate as to how many it will serve.
**Greens may be a mix of beet greens, spinach, chard, perpetual spinach, kale of any type, collards, turnip greens, bok choy, tatsoi, cabbage leaves or tronchuda in any combination to equal ½ to ¾ pound. To quote George: ‘whatever’s around!”
Thank you to the farmers at Island’s End Farm.