Even though the weather has been pretty nice here in Southern TN for the last few days, winter definitely still has it’s dark, cold grip on us.  And while visions of warming soups, stews and steaming chili’s comfort the mind and body, let’s not forget greens.

We may not typically think of salads and greens at this time of year, but we should.  Many hearty greens are plentiful locally and just bursting with nutrition and deliciousness.

This is a HUGE 8 quart stock pot literally overflowing with fresh, local greens.  This will cook down significantly.

What greens work best for this?  Any kind!  The heartier the better.  Mustards?  Throw them in!  Collards?  Of course!  Turnip Greens?  Sure!  Whatever looks beautiful to you at the farmers market or your local grocery.  And don’t forget the stems.  They are great as well and provide tons of extra fiber.

Pot of Mixed Greens

Greens with stems (be creative!), washed and chopped

Water, a couple of cups (more as needed)

Oil, coconut or olive *optional

Sea Salt, to taste

Black Pepper, coarse,  to taste

Pepper Flakes *optional

Garlic, minced *optional and throw in just before eating

Wash and chop greens

Put them in a pot with some water, add oils and spices, if desired

Cover and cook, checking occasionally that there is still water and give it a good stir

When the greens and stems are wilted and tender, remove the lid and continue to cook until most of the liquid is gone

Add garlic

Enjoy!

These will keep for about a week in the refridgerator and make a great side dish with any meal.  Simply heat and add a splash of hot vinegar (or apple cider vinegar).