Crispy Parmesan bowl with sauteed chard and sausage

Here’s something a little different when you have some time on weekend morning. It wasn’t a “planned” meal, but something that came together with leftovers in the fridge. If you can’t tell, I really love sauteed greens. I always have chard growing year round in the yard. Amaranth (Vlita, Horta), spinach, beets during the summer. I’ll add toasted nuts (pine, almonds, walnuts, etc), onion, garlic, ginger, shrooms, pancetta, sausage or bacon. You can finish it with some fresh squeezed lemon or vinegar.

Greens – In Greek we call them Vlita or horta.

1 bunch of Greens Chard, Kale, Amaranth, Beet tops

1-2 TBS Olive oil

1-2 cloves chopped Garlic

1 Tsp chopped Ginger

1/2 diced Onion of your choice

1/4 cup Chicken stock (a couple frozen chicken stock ice cubes)

1/4 cup Toasted nuts ( my go to is pine nuts)

Protein Optional – Add sausage, pancetta, etc.

Over medium to Med/High heat, saute protein, garlic, onions and ginger in olive oil till translucent, about 5 minutes. Add chopped greens, I’ll usually add stems first for a few minutes then the leaves. Lower heat to medium – Med/Low and add the chicken stock, cover and simmer till most of the liquid is evaporated. If the stems are still a little tough, just add a little more water or stock. You can sprinkle with toasted pine nuts, lemon and salt and pepper to taste.