Mixed Greens with Slow Cooker Pork

Mixed Greens with Slow Cooker Pork (Serves 1)

Greens are growing enthusiastically at Cherith Farms in Alpharetta, Georgia where I purchased a share of the winter garden. I brought three shopping bags full of arugula, beet, spinach, mustard, mizuna, lettuce, kale, and other greens home on Saturday and had eaten it all by Wednesday. I did not know I could eat so many greens, but it was amazingly easy preparing two big servings per day.

I mixed two or three varieties together every time I ate because I did not organize the greens in my refrigerator very well. Combining different greens is not a requirement, but I liked the taste of Mixed Greens well enough that I am unlikely to expend any effort organizing what I bring home from the farm this coming weekend.

Washing greens vigorously is important. They hold a surprising amount of sand even when they look clean. Here’s how I have been washing mine: when ready to eat, I fill a big mixing bowl that serves as my washing machine. I put the bowl in the sink, fill it with cold water, and agitate. Then I dump the water and sand from the bowl and repeat the process. The second washing reveals very little sand, but it doesn’t take long to be thorough.

Greens go beautifully with Slow Cooker Rabbit and Pork.  That’s pork only in the picture, matched with an equal volume of greens.

Prep and cook time: 10-15 minutes

Ingredient list:

Fresh greens
Extra virgin olive oil
White balsamic or apple cider vinegar
Garlic powder
Salt

Directions: Wash the greens and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add greens. Use a wooden spatula to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens with a shake of either white balsamic or apple cider vinegar (your choice). Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl of fresh greens to create enough to fill half of a plate with wilted greens.

Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I found dropping enough to fill the skillet all at once helped because the greens themselves then functioned as a splatter screen.

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