I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
Lia Huber 2014-04-30T13:44:13+00:00
Cheryl Sternman Rule 2017-05-19T00:20:13+00:00
Lia Huber 2017-05-19T00:20:13+00:00