Sauteed Greens with Capers and Sun-Dried Tomatoes
Last week I became deathly ill, and then miraculously cured myself with food. Technically none of that has been medically verified, but it’s my story and I’m sticking to it. After standing out in the cold rain for 3 hours watching Indiana get absolutely trampled by the stupid Wisconsin Badgers last Saturday, I promptly developed a RAGING sore throat. By Sunday night I was in full-on pathetic sick girl mode. This of course spiraled into a frantic internet search during which I diagnosed myself with a 99.9% chance of strep throat, and at least a 50% chance of scarlet fever. So I gulped down peppermint tea spiked with packets of Emergen-C and a bowl of homemade chicken stock with an extra dose of leafy greens (you know, in case the 1,667% of daily Vitamin C in Emergen-C wasn’t enough). I forced myself to get a solid 9 hours of sleep and then rolled into the walk-in clinic at the hospital where I work first thing in the morning. Annnnddd, 30 minutes later I walked out, pretty confident that I helped the clinic fulfill their daily dumb hypochondriac quota before 8am. The very nice nurse practitioner took one look at my (apparently not at all inflamed) throat and refused to even waste my money on a strep test. But rather than assume I over-reacted, I’m choosing to insist that my food regimen managed to cure both strep and scarlet fever before the medical world could even catch it. So next time you think you’re dying of a rare disease, I would like to officially recommend these Vitamin C-packed sauteed greens – better than antibiotics any day!
- 2 Tbsp olive oil
- 1/2 onion, chopped
- 2 Tbsp garlic, minced
- 1 lb heavy greens such as beet greens, kale, chard or collards, stems discarded and leaves chopped
- 1 1/4 tsp capers, chopped
- 1 Tbsp oil-packed sun-dried tomatoes, chopped
- salt, to taste
- pepper, to taste
- Heat olive oil in a skillet over medium heat.
- Add onion and cook, stirring often, for 3 minutes.
- Add garlic and cook, stirring often 1 more minute.
- Fold greens into the mixture, stirring to coat. Cook until greens wilt, stirring, about 3-7 minutes.
- Add capers and sun-dried tomatoes and cook one more minute.
- Remove from heat and season to taste with salt and pepper.