{"id":73,"date":"2021-08-16T16:47:01","date_gmt":"2021-08-16T16:47:01","guid":{"rendered":"https:\/\/theonlypodge.com\/?p=73"},"modified":"2021-10-14T20:25:40","modified_gmt":"2021-10-14T20:25:40","slug":"sauteed-greens-with-onion-and-garlic","status":"publish","type":"post","link":"https:\/\/staging.theonlypodge.com\/?p=73","title":{"rendered":"Saut\u00e9ed Greens with Onion and Garlic"},"content":{"rendered":"\n

Nutrient-rich greens cooked with saut<\/em>\u00e9ed onion and lots of garlic. Bone Broth is added for depth and richness, and the dish is finished off with freshly squeezed lemon juice to brighten everything up.<\/em><\/p>\n\n\n\n\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n\n\n\n

After a day spent in the garden or a serious outing to the farmers market, there is nothing like coming home and cooking up the bounty of produce that was collected. That is what inspired the recipe for these saut\u00e9ed greens.<\/p>\n\n\n\n

Cooking greens is a great way to reduce their bulk and cut out the excessive chewing that comes with eating them raw.  It is a rewarding task that isn\u2019t difficult but does take some extra time. Between washing, spinning, tearing, and chopping, it is truly an act of love to your body. <\/p>\n\n\n\n

Dark leafy greens are packed full of vitamins and minerals. By cooking them down, you’re able to consume more of that goodness. I make these greens almost weekly because they are that good, and my body actually starts to crave the nutrients. Investing the time at the beginning of the week to prepare saut\u00e9ed greens makes future meals so much easier to put together. I usually will heat them throughout the week and serve them with some beans and protein for breakfast, lunch, or dinner. They are good to eat any time of the day!<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

HOW TO BUY AND STORE GREENS<\/strong><\/h2>\n\n\n\n

Pick out greens that are dark in color, that don\u2019t have any slimey blemishes, and  don\u2019t look beat up. To store greens for optimal freshness, I wash them and wrap them in a clean damp cotton kitchen towel, like swaddling a baby. Store them in the crisper and they will last for 5+ days. If you don\u2019t get to cooking the greens right away, simply wet the towel again and wrap them up. They should last a little longer depending on the state of your greens.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

HOW TO MAKE LEAFY GREENS TASTE BETTER?<\/strong><\/h2>\n\n\n\n

Let\u2019s be honest- kale, chard, turnip greens, and collards don\u2019t taste that great when raw. To improve the taste of any dark leafy greens, proper preparation goes a long way. There are four simple rules that I follow every time to make these sauteed greens taste amazing. Keep these tips in mind, and you will be able to make delicious sauteed greens with virtually any dark leafy green!<\/p>\n\n\n\n

  1. Saut\u00e9 onion and garlic<\/strong> <\/span>