WILTED GREENS WITH GRATED FETA
The sharp, salty taste of
feta cheese gives cooked greens just the kick they need.
12 ounces kale
12 ounces collard greens
1 ˝ tablespoons olive oil
˝ cup minced scallions (green onions)
2 cloves garlic, finely minced
Salt and freshly gound black pepper
1-˝ tablespoons minced fresh dill
4 ounces Greek feta cheese, preferably in one firm piece
Remove and discard the
coarse ribs from both the kale and the collard greens.
greens well in cold water; drain.
Bring a large pot of salted
water to a boil over high heat. Add the
greens and stir to wilt them. Cook
until they are limp and tender, about 10 minutes, then drain them in a colander
and run cold water over them to stop the cooking process. Drain again, pressing
on the greens with a rubber spatula to release any excess moisture. When they are cool, chop them coarsely.
Heat the olive oil in a
large skillet over moderate heat. Add
the scallions and
they soften, about 3 to 5 minutes. Add
the garlic and sauté until
fragrant, about 1 minute.
Stir in the greens. Season to
taste with salt and
pepper and cook, stirring, until hot throughout. Stir in the dill and transfer
the greens to a warm serving bowl or platter. Using the medium-fine side of
a grater, shred half the feta evenly over the greens and toss
it in gently; shred
the remaining feta on top.
GREENS: Chop boiled and drained greens
and reheat them in butter, olive oil, or bacon fat. A little lemon juice, wine vinegar, or hot pepper vinegar is
usually desirable at the end. Also try
spraying cooked greens with Bragg Liquid Aminos, a gourmet alternative to
Tamari & Soy Sauce.