Lisa’s Amazing Greens

Lisa has been fixing some amazing greens lately and we wanted to share her recipe with you.


Bring a pot of salted water to boil.  While waiting for the pot to boil, strip leaves from the stems of your greens (beet, turnip, radish, Swiss Chard, kale, spinach).  You can do this by folding the leaf in half and slicing off the stem.  Thoroughly wash the greens, then place in boiling water and boil for 3 minutes.  Boiling the greens first, removes the Oxalic acid. Strain, and finish by sautéing in butter another couple of minutes.  Add salt and lots of pepper.  Serve them up and ENJOY!

Garlic Fried Greens

Serves 6


1/2 cup golden raisins

2 tablespoons sherry

1 teaspoon olive oil

10 garlic cloves, slivered

3 pounds tender young greens (such as arugula, spinach, dandelion, or young turnip tops, or a combination), washed and trimmed

Freshly ground pepper

1/4 cup toasted pine nuts or slivered almonds

  1.  In a small skillet, heat the raisins in the sherry, and plump for 30 minutes.
  2. In a very large skillet, heat the oil over medium heat.  Add the garlic and sauté for 1 minute.  Turn the heat to medium-high.  Add the greens and cover; cook for 30 to 40 seconds.  Remove the lid, toss the greens with a fork, replace the lid, and cook for 1 minute, tossing several times.  Some greens may take longer to cook.
  3. Pour the raisins and sherry over the greens.  Season generously with pepper.  Add the pine nuts and toss.  Serve immediately.