Honey Greens
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Honey Greens: A Taste of Spring!

Early spring is by far my favorite time of year. I love it when the colors start to creep back in—the grass becomes more vibrant, the evergreen leafs get brighter, and the buds on the trees start to come to life. And then there is always that one day when it all suddenly POPS! As I was driving my kids to school yesterday I suddenly noticed how GREEN everything was looking and I realize that it was that POP day!

That green showing up everywhere always gets me thinking about and craving green vegetables. Sadly, though, salad greens are kind of tough and lame at this time of year, but the sautéing greens, such as kale, mustard, and chard, are all great, so I figured now is the perfect time to share my tried and true honey greens recipe with you!


Honey Greens

This is a spin off on a recipe my brother introduced me to years and years ago that used brown sugar instead of honey. Before having his version I had never really enjoyed chard or mustard greens, but once he put these sweet and sour greens down on my plate I was hooked! This is a recipe I often share with clients who are skeptical of greens and is also a side vegetable that I can (usually) count on my boys to enjoy with gusto. If you have lots of mouths to feed and will be doubling or tripling the recipe, I am a big fan of a mix of chard and mustard greens, but you really can’t go wrong with any of them!

Honey Greens

Honey Greens

Jessica Braider
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side, Vegetable
Servings 4

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • Dash of cayenne optional
  • ½ cup onion chopped
  • 1 bunch of kale mustard, or chard greens. Stemmed, rinsed, and torn into bite-sized pieces.
  • 1 tablespoon rice or apple cider vinegar
  • ½ tablespoon honey or more, to taste
  • Salt and pepper to taste

Instructions
 

  • Heat the oil on medium-high head in a large frying pan and add a dash of cayenne (if using).
  • When the oil is hot and shimmering, but not smoking, add the onion and cook until it is translucent.
  • Turn the heat down to medium and add greens, stirring constantly. When the greens have turned bright “army” green, turn off the heat.
  • Add the vinegar and some salt and pepper. Stir to mix and then drizzle the honey over and give it one last stir. Serve immediately.

 

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