Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
2 bunches tender Kale, Swiss chard or Spinach (about 6 cups)
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
Pinch of red chili pepper flakes
1/4 teaspoon sea salt
Shaving of fresh nutmeg
¼ teaspoon lemon zest
Remove all heavy stems from greens, chop into bite size pieces, and place in a cold water bath, set aside.
In a medium sauté pan, heat the olive oil. Add garlic and red chili pepper flakes, sauté for 30 seconds, just until aromatic. Add the greens from the bowl and salt, sauté until their color begins to darken and intensify.
Add the nutmeg, lemon zest and taste the greens.
Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Jeffrey G. Katz)