1 to 1 1/4poundsstemmed hearty greens, such as mustard greens or kale
1tablespoonolive oil
2cloves garlic, minced
1lemon, zested
2teaspoonsfreshly squeezed lemon juice
1tablespoonhoney
1 1/2teaspoonskosher salt
1/4teaspoonfreshly ground black pepper
1/2teaspoonred pepper flakes
1tablespoonsesame seeds
ACTIVE TIME: 22minutes
TOTAL TIME: 22minutes
Yield: 4servings
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.