Fall & Winter Recipes, Grow It!, Harvest Time, Make Food & Eat
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Quick Wilt Greens

A Slight Wilt

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!

  1. In a large frying pan pour in 1-2 tablespoons of grapeseed, sesame or extra virgin olive oil on med-high heat
  2. Sautee garlic and onions if desired
  3. 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.




C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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