Cramptons Recipes Get the goods on cooking with local foods

From Judy Gorman’s vegetable cookbook

.5 lb kale, swiss chard, spinach or beet greens, ribs removed if kale or chard

.5 cup peanuts, toasted if you would like

3 tbsp oil or butter.

Steam the greens until tender.  Beet greens, chard or spinach will take 5-10 minutes, kale will take longer.

Run the greens under cold water to stop them cooking.  When cool enough, wring out the excess water from the leaves.

Crush peanuts in a food processor (not too much), or put them in a plastic bag and smash with a rolling pin until in smaller pieces.

Heat oil or butter in s pan, add greens until heated through, stir continuously.

Remove pan from heat, sprinkle with peanuts, add salt and pepper to taste.

Enjoy!