I remember my mother, Opal Teal, making wilted lettuce with iceberg lettuce cooked long enough to “wilt” in bacon grease and sprinkled with vinegar! I thought it sounded awful and did not share her love for the dish! All these years later, I think it might have been tastier than it looked! We love using a few leaves of different greens to make this dish. Our winter garden contains a few thriving plants of Chard, Mustard, Kale, Bok Choy and Cabbage. A mixture of any of those can be delicious, but I usually limit my choices to include only 2 or 3. The greens in the photo are Mustard and Bok Choy. Balsamic vinegar splashed on before serving makes this a dish Mother would have loved herself!
Wilted Garden Greens
4-5 large leaves of Mustard Greens
4-5 large leaves of Bok Choy
2 Tablespoons olive oil
2 large garlic cloves, minced
salt and pepper to taste
1 Tablespoon balsamic vinegar, or to taste
Wash and pat the greens dry. Strip the center stem from each leaf. Stack several leaves and roll them up before slicing thinly with a sharp knife.
Heat olive oil in iron skillet. Add garlic and stir for 1 minute. Then add shredded greens, tossing with tongs until they begin to wilt. Season with salt and pepper and add balsamic vinegar before serving.