Sautéed Greens with Fresh Turmeric

I am all about the greens – any time of year.  I love collards, bright rainbow chard and still believe that kale has a place in my kitchen.

I do love a sink full of mixed greens

Greens are always a part of my weekly meal prep in some variation or another.  They might show up as garlicky / lemony greens or perhaps sautéed with mushrooms in some bacon fat while sometimes they’ll get braised in ocean-salty water.

I tend to mix my cooked greens – so I will have a blend of colors and textures all blended together for variety.

Be sure to remove the stems and ends

My discovery recently of fresh turmeric was a sky-just-opened-up revelation – so far removed from the slightly bitter powder we mostly encounter in bad tofu scrambles and that jar of old curry powder in the back of the spice cupboard.

Fresh Turmeric looks a bit like ginger root, and is sweet and floral with a subtle kick

At first glance, fresh turmeric looks like ginger’s carrot-orange baby sister.  But wow! Does this baby pack a flavor and color punch – not to mention a serious antioxidant left hook.  It is floral, sweet, and has a bit of heat that does not overwhelm.  Delicious raw or brewed into a simple ginger/tumeric tea or blended into a smoothie to end all smoothies, it is going to be your go-to – I promise!

Greens in the pan and in the sink – if they won’t all fit at once, layer them in as they cook down

Sautéed Greens with Fresh Turmeric 

• 2 Bunches Mixed Hearty Greens – Kale, Chard, Collards, Dandelion Greens, etc.  I used Rainbow Chard & Curly Kale
• 2 T Olive Oil
• Juice from 1 lemon
• 1-2 Small Knobs Fresh Turmeric, peeled
• Salt & Pepper to Taste

Rinse the greens in a change or two of fresh water – grit does not go well with turmeric.  Chop the greens into large strips.  If you are using kale, remove the center stem before you chop it.

That orange liquid in the sautee pan is flavor gold. If you don’t eat the greens right away, be sure to store them with their liquid…

Heat the olive oil in a large skillet over medium heat.  Add the greens and a splash of water.  Sauté until the greens start to wilt and release their liquid.  Add salt and pepper and a squeeze from the lemon.

Turn off the heat and use a zester to grate the fresh turmeric into the satuee pan.  Toss with the greens and then serve.  Not cooking the turmeric will ensure that the full flavor doesn’t dissipate.

I always make sure to sauté or braise some greens as part of my weekly meal prep

Serve these babies hot as a side, cold, pressed into a sandwich with some ham, baked into a gratin or tossed into a vegetable soup.  They are even delicious served with rice and an egg for breakfast.

Enjoy!

-Lydia, fifty shades of green