1 to 1¼ lbs. stemmed hearty greens, mustard greens, or kale1 Tbsp. olive oil 2 cloves garlic, minced 1 lemon, zested 2 tsp. freshly squeezed lemon juice 1 Tbsp. honey 1½ tsp. kosher salt ¼ tsp. freshly ground black pepper ½ tsp. red pepper flakes 1 Tbsp. sesame seeds
Remove any large stems from greens & wash thoroughly; do so in a sink with at least 5” water. Move the leaves around in the water & let sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1¼ lbs. finished greens once they are stemmed. (Weigh the greens after stemming, but before washing). Heat 13”x 11” roasting pan set over 2 burners on med. heat. Once hot, add olive oil. Add garlic, lemon zest, lemon juice, honey, salt, & pepper. Stir to combine. Add greens and sauté for 4 to 5 mins, tossing continually. Add red pepper flakes & sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
Adapted from Alton Brown’s “Good Eats,” 2005, submitted by member Laura Brunow