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Lemon Sesame Glazed Greens
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 servings
Photo by Lynne Calamia
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- 1 to 1 1/4 pounds stemmed hearty greens, such as mustard greens or kale
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon, zested
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 servings
Procedure
- Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Move the leaves around in the water and allow them to sit for a few minutes so any sand or dirt falls to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
- Heat a large 11-by-13-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper, and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
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