Cooked Greens with Sizzled Garlic, Chile, and Ginger
Farmer, cook, and writer, Marjory Sweet, creates from a place of seasonality, sustainability, and simplicity. Her recipes and words provide a path towards finding your own unique ritual around nourishing your body through the ever-changing seasons. She curated this recipe as an expansion upon the cooked greens recipe found in her beloved cookbook, Farm Lunch. This rendition sizzles the greens with garlic, chile, and ginger to offer a warm welcome to the Autumn season and its abundance. Welcome wellbeing to your table with this dish!
- 1 lb leafy greens (kale collards, mustards, chards, mature spinach) stripped from their stems
- 2 fat cloves of garlic, smashed & peeled
- 1 or 2 small dried chiles, stemmed & seeded
- 1 oz Monfefo Ginger Shot
- half a lemon
- olive oil as needed
- salt to taste
Fill a large pot with water, salt generously, and set it over medium-high heat. Meanwhile, set a colander in the sink and prepare an ice bath in a bowl next to the colander. When the water comes to a full boil, quickly add all of the greens at once. Use tongs to push them down and around as needed. Cook for 4 minutes or until they are silky and softened, but still bright green. Remove from the heat, drain in a colander, and plunge into the ice bath.
When the greens are fully chilled, squeeze them dry, roughly chop and set aside. To make the dressing, set a medium skillet over medium-low heat and add a hefty glug of olive oil. Then add the chiles and garlic to the oil. When the garlic turns golden and chiles smell toasty, remove from heat and transfer the mixture to mortar and pestle (a small food processor would also work here). Pound the garlic and chiles, working them into the oil, until you have a coarse but cohesive mixture. Transfer to a small bowl and stir in the ginger concentrate. Taste for salt.. The mixture should still be very warm at this point. If not, reheat in a small pot. Toss the greens in the warm dressing and serve.