Great Greens Sauté veggies & sid es
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“Eat your vegetables” is an old refrain to kids, but these days it’s evolved into an even more challenging: “Eat your dark green leafy vegetables!” Dark green leafy vegetables—which include spinach, kale, chard, and collards—are an excellent source of fiber and provide many essential vitamins and minerals your body needs. They are rich in calcium, iron, vitamins A and C, and supply vitamins E, K, and B6, thiamin, folate, riboflavin, magnesium, manganese, and potassium. Each type of green has a slightly different nutrient profile—for example, our bodies can absorb more calcium from kale than spinach—so try to rotate different greens into your menu. The recommended serving size per person of cooked greens is ½ cup—aim to serve them at least two to three times a week.
1 pound dark greens, such as kale or Swiss chard, well washed 2 tablespoons olive oil 1 shallot, thinly sliced 1 garlic clove, crushed
1 tablespoon unsalted butter ¼ cup grated Parmesan cheese ¼ cup toasted pine nuts or walnut pieces Kosher salt and freshly ground black pepper