Wilted Summer Greens, by Jo Judd

WILTED SUMMER GREENS ( really you can make it year round)

A great recipe for using greens from the CSA. I pick up our veggies on Wednesdays and anything left in the fridge goes either into this recipe or into a pot of soup on Tuesdays all summer long. Or you can just make it on purpose.

(The measurements for ingredients is at the end of the directions)

Saute onions and garlic in butter (or oil if you prefer)

for a few minutes, then add the finely chopped stems of the greens, and cook until soft.

Add sliced tomatoes, and cook a few minutes. Then add the chopped leaves of the greens and cover the pan. Cook until wilted --about 5 minutes.

Add basil ( I actually used some frozen pesto I made last summer from DTE CSA last summer because the basil isn't ready yet. Also add a half a medium knob of grated fresh ginger, ( To keep fresh ginger around all the time, put some medium sized knobs in the freezer in a plastic bag or freezer container.) You can grate the frozen ginger directly into whatever dish you are making, adding it near the end. Cook another minute after adding the basil and ginger). thats it!

You can serve this over quinoa, pasta, rice, or couscous or mix it into risotto ( or any of the above) with some grated hard cheese.

Approximate quantities of ingredients to serve two hungry people for a meal or four people as a side dish:

4 tablespoons of butter or olive or grapeseed oil

1 large onion

1 red onion

2 cloves garlic

3 plum or 2 regular tomatoes chopped

4 cups (about 2 pounds) any greens mixed ( I used kale, collards, beet greens, and asian greens on Sunday) (Other greens to use when available are chard, turnip, sorrel, mustard,)

1/2 cup chopped basil

2 tablespoons (approx) grated fresh ginger (or you can use ground ginger if you like it better)

salt and freshly ground pepper ( I didn't put in any last Sunday )