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COOKING WITH THE SNAP: Sauteed Greens

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Sauteed Greens

Mixed fresh greens
Olive oil
Salt

Rinse greens to remove any soil or sand – I used a salad spinner to remove excess water after rinsing.

Remove any stems and chop greens.

Saute in 1-2 Tablespoons of olive oil on medium heat for 3-4 minutes. Turn burner off and allow to sit for 5 or more minutes. Add half a cup of water and simmer for 15 minutes or so until greens are tender. Enjoy!

From the Kitchen of Lori Ivey