Sautéed Greens

This time of year, there are so many delicious greens at the farmers market.  I selected Chinese broccoli (which we never tried before), dandelion greens, and some red chard. The greens were a wonderful side to our chicken tikka masala (recipe coming soon). 

Sautéed Greens (upper left) and Chicken Tikka Masala

Sautéed Greens
Serves: 4

Ingredients:
8 cloves of minced garlic
Chicken broth
Bunches of greens (Chinese broccoli, dandelion greens, red chard, or whatever you like that's in season)
Salt and pepper to taste

Directions:
1. Mince the garlic and add it with some olive oil to a hot skillet.
2. Separate the leaves from the stalks of the red chard.  Cut the stalks into bite-size pieces and place in the pan with some salt and pepper. 
3. Sauté for several minutes until the stalks soften.  For more flavor, I used chicken broth, but you could always add water or vegetable broth. 
 4. Next chop the greens and add them to the pan.  Again I added more chicken broth, salt, and pepper. Stir often, until the broth evaporates.
5. Cook until the greens are tender. 

COOKING NOTES: I used the entire bunch of chard and a half bunch of broccoli and dandelions. 

I had an opened 14oz can of chicken broth in the fridge.  I used about 3/4 cup to 1 cup of broth.

You can see the red chard stalks in this picture.  The yellow, orange, and red stalks from rainbow chard would be a colorful addition to this dish.