Basic Kinnikinnick Greens

MAKES 8 SERVINGS

You can blanch the greens in advance, then wrap and store them in the refrigerator or put them in a zippered bag in the freezer until ready to use.

2  pounds greens (see Note)
3  tablespoons unsalted butter
Coarse sea salt
Zest of 1/2 lemon

Bring a large pot of well-salted water to a boil.
Meanwhile, remove the fibrous stems of the greens by grasping the stems in one hand and pulling the leaves away. Wash well and drain in a colander.
Slice leaves into ¼-inch ribbons. Drop greens into boiling water and blanch for at least 1 minute but no longer than 5 minutes after the water returns to a boil. Remove with tongs and cool on a baking sheet or in a sink filled with cold water.
Squeeze greens into tennis ball-sized mounds with your hands or in a clean kitchen towel to get rid of excess moisture.
Heat butter until foaming in a large skillet or saute pan, preferably cast iron. Add greens and toss with tongs until warmed through. Season with coarse salt and lemon zest.

Note: Any sturdy greens (collards, kale) will do. Cleverdon uses Italian greens such as cavolo nero, spigariello and bietina.

David Cleverdon, Kinnikinnick Farm

Nutrition facts per serving:  83 calories, 5 g fat, 3 g saturated fat, 11 mg cholesterol, 9 g carbohydrates, 3 g protein, 87 mg sodium, 3 g fiber