Beth Dooley is a James Beard Award winning author and co-author of several cookbooks–her latest cookbook called, Sweet Nature is a cook’s guide to using honey and maple syrup. Beth stopped by to make garlicky greens paired with barley and chick peas. It’s a perfect spring dish you can serve for dinner this spring. For more about Beth, click here!
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 pounds spinach, kale, etc.
- 3 tablespoons sunflower or vegetable oil
- 6 cloves garlic, smashed and peeled
- Generous pinch red pepper flakes
- Coarse salt
- In a small bowl, whisk together the vinegar and honey.
- Trim the stems from the leaves, then, dividing the leaf in half lengthwise, cut away the stems. Wash and pat dry the leaves. Stack the leaves and roll up tightly to form a cigar. Using a sharp knife,, cut the leaves into ¼-inch thick slices.
- In a large skillet, heat the oil and garlic over medium low until it’s fragrant and golden, then remove and discard the cloves. Add the pepper flakes then the greens and a generous sprinkling of salt. Using tongs, stir and toss the greens until they’re coated with oil, while cooking until wilted, about 1 minutes. Remove and toss with the honey vinegar and serve immediately.