When the cold wind blows in from the northwest and the thermometer drops below freezing, greens get really good--collards, turnips and mustard greens primarily, but some of our local farmers also provide us with dark green curly spinach, flavorful Swiss chard, upland cress and a variety of spicy salad greens. In these chilly times a warm bowl of healthy greens can be the perfect side to any dinner.

HEARTY WINTER GREENS

1 large bunch fresh collard greens or Swiss chard

1 onion cut into medium dice

1 garlic clove

1 hot dried chile pepper or 1 sliced jalapeno

¼ cup extra virgin olive oil

Salt and pepper

Blanch the greens in a big pot of salted boiling water. Collards will take 3-5 minutes and chard about 11-12 minutes. Drain and immerse in a bowl of ice water. When cool, remove and squeeze out the liquid. In a large sauté pan gently heat a tablespoon of olive oil and sauté a chopped onion over moderately low heat for about 10 minutes until softened, add a crushed clove of garlic and a hot chili pepper and cook until the garlic is just becoming golden. Add the drained greens and another tablespoon of really good, fruity extra virgin olive oil and toss until hot. Season with salt and pepper and pass the olive oil for another little indulgence. 

This simple way of cooking greens is certainly lighter, healthier and quicker than the old-fashioned deep South "smothered" tradition where the greens are slowly cooked with lots of bacon and onions in a covered pot for an hour or so.  Either way, don't forget the pepper sauce!