❧ Sautéed Greens ❧

I love greens. There I said it. I truly do love greens, beet, turnip and mustard are fabulous and kale is my absolute favorite. I can't wait for summer to have them in abundance. I have been missing them this winter. After seeing the BSI contest for kale recipes I finally broke down and bought some figuring that spring greens were far enough away that I could justify buying them. Glad I did!
I actually bought arugula, mustard and kale figuring I'd go for the ultimate greens power house dish. Even my kids liked it, now that's saying something. I based my recipe on an Alice Waters recipe for Swiss Chard with parmesean from "The Art of Simple Cooking". It was a tasty and beautiful side dish to fake n bake pork chops, sweet potato rounds and roasted asparagus. Mmmmm, spring is coming and I can't wait!

Sautéed Greens

6 cups of mixed greens roughly 2 cups each arugula, mustard and kale washed and spun dry
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 teaspoon of salt
1/4 cup fresh grated parmesean cheese, divided

tear the greens into bite size pieces
place a large skillet over medium high heat
when it is heated, toss in the greens and stir until they are semi wilted, remove to a bowl
add the oil, butter and salt, stir together until hot
toss the greens in and most of the cheese reserving some to sprinkle on the finished dish
quickly toss to coat and remove from heat
place it in a serving dish and sprinkle with remaining cheese, serve hot