Sautéed Horseradish Greens and Kale Recipe

Sautéed Horseradish Greens and Kale

Lightening fast & delicious

This is my go-to if I need to feed myself fast. It can be eaten happily, for any meal, at any time. It goes deliciously on a bed of polenta with an egg on top, a side to a tomato salad with white beans, or with poached salmon and rice, or even hearty steaks.

Horseradish is an intense green, slightly bitter, a bit spicy, and delicious. If I am serving it to a crowd who might not favor the bitterness, I mix it in with other greens to sorta mellow it out - something towards a 25% horseradish, 75% other greens. I love the complexity it adds to this dish.

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Ingredients

A glug of olive oil

4 bunches of hearty greens | mix of kale, horseradish, collards, or cabbage

1/2 cup white wine

pinch of salt

chili flakes | to your desired spiciness

garlic | smashed, and as much or as little as you prefer

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Instructions

Step 1

Strip the midribs out of your greens and slice them into ribbons.

Step 2

Heat your glug of olive oil in a saute pan until hot.

Step 3

Add your greens and cook lightly until just wilted.

Step 4

Stir your greens and add the wine, salt, chili flakes, and garlic. Cook until the wine has almost fully evaporated. Serve immediately. Enjoy.