The farmer’s markets are bursting at the seams with greens, and before you turn up your nose, let me tell you, greens are great. Now I’m not recommending you down a can of spinach or two like our friend Popeye, but this fall and winter crop is teeming with vitamins and minerals. Just eating a half cup will stock you up with calcium, vitamin C, vitamin K, vitamin A, Iron and fiber. Add a little bacon, onion, and chicken broth and you have a darn tasty vitamin!

There are all sorts of greens; including collard greens, mustard greens, spinach, Swiss card, curly kale, and my favorite: Tuscan or Lacinato Kale. Cruise around the farmer’s market for more unusual and heirloom varieties.

I hope you’ll try my Sautéed Greens and Mushrooms with Goat Cheese. It is a great recipe and would be a wonderful addition to any holiday table!

Sautéed Greens & Mushrooms with Garlic & Goat Cheese
Serves 2-4

1 tablespoon olive oil
1 cup sliced wild mushrooms, such as porchini
2 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch rainbow kale or other hearty green, torn
1/4 cup chicken broth
1 tablespoon butter
Dish D’Lish French Seasoning Salt or s&p
3 oz Chevre style goat cheese

Heat oil in a large sate pan over high heat. Add mushrooms and sauté until half cooked. Add garlic and chili flakes. Sauté for a few seconds. Add in kale or greens and toss. Add chicken broth and butter, cook until greens are wilted. Season and then serve, dolloped with goat cheese or grated sexy local cheese.

© 2007 Kathy Casey Food Studios