You’ve still got all these greens growing from swiss chard to broccoli leaves. You’ve had salad every which way at this point throughout the summer. How about a quick wilt?
As we head into the cooler months ahead, a quick wilt is just what your bod needs to get the most from your greens. When greens are consumed cold, the nutrients often stay “locked” within the cell walls of the plant keeping us from fully absorbing their nutritive goodness! Allowing veggies and greens a chance to reach room temp, get a super fast steam or undergo a quick wilt liberates nutrients, making them available and ready to absorb!
A Quick Wilt:
This is easy stuff!
- In a large frying pan pour in 1-2 tablespoons of grapeseed, sesame or extra virgin olive oil on med-high heat
- Sautee garlic and onions if desired
- Toss in your greens, stir quickly and voila! Wilted greens
The entire process takes five minutes (if you skip the garlic and onions about two).
I like to add cracked pepper and squeeze a lime over the top.