Seasoned with maple, vinegar and red pepper flakes, these greens are hot and sweet and great with our Gouda Grilled Cheese Sandwich or alongside scrambled eggs or pork chops from Sunshine Harvest Farm. Recipe from local cookbook authors Beth Dooley and Mette Nielsen’s Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup.
By Beth Dooley
- 2 Tablespoons apple cider vinegar ($0.12)
- 1 to 2 Tablespoons maple syrup from Horner’s Corner or honey from Ames Farm ($0.75)
- 2 bunches Swiss chard, kale, collards spinach or other hardy green ($8.00)
- 1 Tablespoon sunflower or vegetable oil ($0.30)
- 6 cloves garlic, smashed and peeled ($0.81)
- Generous pinch red pepper flakes ($0.02)
- Coarse salt ($0.01)
Ingredient prices are our best estimate but not guaranteed.
In a small bowl, whisk together the vinegar and honey.
Trim the stems from the leaves, then, dividing the leaf in half lengthwise, cut away the stems. Chop stems and set aside. Stack the leaves and roll up tightly to form a cigar. Using a sharp knife, cut the leaves into ¼-inch thick slices.
In a large skillet, heat the oil and sauté the garlic over low until it’s fragrant and golden, then remove the cloves and set aside or discard. Cook chopped stems in garlic infused oil for 3-5 minutes, until tender. Add the pepper flakes then the greens and a generous sprinkling of salt. Using tongs, stir and toss the greens until they’re coated with oil, while cooking until wilted, about 1 minute. Remove and toss with the honey vinegar and cooked garlic if desired. Serve immediately.
Sweet Tip: Shredded green cabbage is also delicious cooked this way.