Leafy Greens with Walnuts and Olives

Dark leafy greens are the one veg that I crave often. I love all vegetables but I can’t seem to get enough of the healthy heartiness or earthy flavor of chard, kale, collards, beet and turnip greens, and spinach. Raw or cooked, leafy greens rank as one of the most densely concentrated sources of nutrients, giving them even more appeal for the nutrition-conscious veg lover. This sauteed greens recipe boasts chard, kale, sun-dried tomatoes, walnuts, and olives.
Dark leafy greens are the one veg that I crave often. I love all vegetables but I can’t seem to get enough of the healthy heartiness or earthy flavor of chard, kale, collards, beet and turnip greens, and spinach. Raw or cooked, leafy greens rank as one of the most densely concentrated sources of nutrients, giving them even more appeal for the nutrition-conscious veg lover. This sauteed greens recipe boasts chard, kale, sun-dried tomatoes, walnuts, and olives.

Leafy Greens with Walnuts and Olives

Serves 6

Ingredients:

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• 1/4 cup olive oil

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• 1 large bunch of Swiss chard, woody stems removed, leaves chopped

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• 1 large bunch of lacinto or dino kale, woody stems removed, leaves chopped

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• 2/3 cup coarsely chopped sun-dried tomatoes packed in olive oil, drained well

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• 2 cloves garlic, minced

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• 1 cup sliced Kalamata olives

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• 1/2 cup coarsely chopped walnuts

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• Juice of 1 lemon

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• Generous pinch of salt

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• Freshly ground black pepper to taste

Directions:

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1. Heat oil in a large skillet over medium heat.

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2. Add chard and kale. Cook, stirring often, until leaves are softened and wilted.

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3. Stir in tomatoes and garlic. Cook, stirring, for about 1 minute.

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4. Stir in olives, walnuts, lemon juice, salt and pepper. Cook, stirring, for 1 more minute.

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5. Taste and adjust seasoning with salt and pepper.

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6. Serve warm.

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