Goodness Greens!

In our Fresh Picks deliveries, I was often faced with a few pounds of collard greens or kale. I really had no idea what to do with it, and all I could imagine was cooking them into a globby mess. How on earth could greens be cooked and still taste good?

Fortunately, I found this recipe and it's now one of our favorite things to eat along with brown rice. The greens retain their texture and the sweet/spicy seasoning is wonderful.

Collard Greens (adapted from Simply Recipes---also great for Kale)

2 lb collard greens of kale, washed well and chopped

2 T onion, finely chopped

1-2 garlic cloves, finely chopped or pressed

2 T olive oil

2 T sesame oil (optional--tastes great with or without)

chili pepper flakes (I like this on the spicy side, and use about 1 T)*

salt (1-2 tsp)*

sugar (1-2 tsp)*

cracked pepper

*The last three ingredients can be varied according to your taste. You'll find the right balance the more you make this dish.

In a big pot with a lid, heat the olive oil and saute onion and garlic for about a minute. Mix in the greens and remaining ingredients. Cover, turn the heat to low, and cook for 8-10 minutes. Stir, and serve.