Power Up: Roy Handler’s Garlicky Green Sauté

My Power Green Sauté with Olives, Pecans, Currants, and Parmesan dish offers a variety of essential vitamins and minerals that capture the flavors of Northern Italy. Power greens can be any dark, leafy green that you find at the market. Spinach, baby kale, escarole, macho, and dandelion greens are just some of the many options. They are rich in antioxidants and, when sautéed, become even more intense, flavorful, and beneficial to your body”s needs. This recipe is full of all-natural, earth-based products that will leave you wanting more. It offers you a chance to experiment with fresh vegetables and the ability to adjust the recipe as you go.

Power Green Saute with Olives, Currants, Pecans, and Parmesan

Serves 4

Ingredients

1 large head of escarole, roughly chopped and cleaned

1 bunch fresh spinach, washed

2 bunches baby kale, if available (black kale can also be used, washed and with stem removed)

5 cloves garlic sliced


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2 ounces grapeseed oil*

Salt and pepper to taste

15 calamata olives, pitted and chopped

1 cup rated fresh parmesan

3/4 cup currants

1/2 cup chopped pecans

Instructions:

The key to this dish is preparation and execution. Always keep the attention to detail, as cooking is an art, and when you create, you put a smile on the face of everyone. Wash all the greens through and let them dry in a strainer. All greens tend to have dirt in them, some more than others. In this recipe, we will be using escarole (a bitter leafy green), spinach, and baby green kale.

Once you have the greens washed and dried and the rest of the ingredients prepped, we are ready to go.


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In a medium-heat saute pan, add the grapeseed oil and the sliced garlic. Brown the garlic and season the pan with salt and pepper. Add the leafy greens to the pan and, as they wilt, keep adding more. Use an tong and keep turning for about 7-8 minutes until the greens are fully wilted. These greens are full of water, so they will steam and release their moisture, thereby creating enough liquid in the pan. You may add a bit of white wine for flavor, if desired.

Once the greens are wilted, pour the greens into a strainer to drain the excess water, then let cool in a mixing bowl.

In a mixing bowl, add the pecans, chopped olives, currants, and some shredded parmesan. Mix well and taste for flavor. It will taste somewhat bitter, sweet, and salty. When ready to serve, place in casserole dish and bake in the oven for 10 minute at 400 degrees.

*Grapeseed oil is one of the most nutritious oils to use for sauté, as its molecular structure does not break down during heating like most oils do.