Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Field of Greens
Print
Total:
22 min
Prep:
15 min
Cook:
7 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 lemon, zested
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon sesame seeds

Directions

Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)

Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.

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