When I was working in Kentucky on my first small organic veggie farm, I learned how to cook greens. I was living on the farm with a few other farmhands, two of whom where native Kentuckians, and during lunchtime we would go inside and start up some greens. We usually used kale, but sometimes substituted collards. This is delicious with any greens you have on hand: kale, collards, chard, or bok choy.
- a bunch of greens of bok choy
- splash of olive oil
- salt and pepper
- a pinch of hot pepper flakes
- apple cider vinegar
- onions & garlic (optional)
First, heat up your skillet with oil, onions & garlic, if you wish. Wash your greens and strip the stem out of the kale or collards, if using. Chop the greens. After the onions and garlic have cooked a bit, throw in the kale, a splash of vinegar, salt, pepper, and a pinch of hot pepper flakes. Cook on medium low, covered, until the greens have wilted and turn a brighter green. If the greens aren't wilting like you like, you can add water and cover. This will steam the greens down a bit.