Sautéed Summer Greens

From Christine's Kitchen

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  • 1 tablespoon olive oil
  • 1/2 red onion, sliced into half moons
  • Pinch sea salt
  • 2 cloves garlic, minced
  • 1 bunch your favorite dark leafy green vegetables, washed and chopped (I love locally grown turnip tops, red Russian kale or baby mustard greens)
  • Splash of mirin rice wine (If you don't have mirin, see right side bar.)
  • Additional sea salt to taste
  • Optional: Black pepper


Heat a large skillet over medium heat. Add the olive oil, red onion, and a pinch of sea salt immediately. (You may not get the classic sizzle effect of the oil, but you’ll be keeping the oil from overheating this way.) Stir and cook onion for a few minutes. Add the garlic. Stir and cook for about five minutes, or until the red onion starts to get tender.

Add the chopped leafy greens, a splash of mirin rice wine, and a few more pinches of sea salt. Stir and cook for one minute. Cover and cook for a few more minutes, or just until the greens are tender, but still bright green.

Remove from the heat and serve hot.

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