Please eat more Greens!

Leafy Greens with Balsamic Glaze

Ingredients:
1 bunch of your favorite Dark Leafy Greens (Kale, Swiss chard, Collards, Spinach)
1 tsp Olive Oil
¼ tsp Herbs De Provence (optional)
Raw Parmesan (optional, but highly recommended)
Sea salt
Pepper

Heat olive oil in a cast iron pan (or any Non-Teflon pan, preferably) on medium-high heat for about 3 minutes to allow the oil to fully heat up. Meanwhile, cut off the hard stems of the leafy greens (bottom three inches) so that only the leaves remain (this isn’t necessary for spinach.) Cut up the green leaves into inch wide strips. Place the cut greens into hot pan and sprinkle with Herbs De Provence. Saute in pan only until you see that the greens take on a bright green color and still hold their shape pretty well—approximately 5 minutes. Add salt and pepper to taste (remember that the Parmesan will also be adding a salty flavor) and place on a serving dish. Drizzle with Balsamic Glaze (recipe below) and shave enough Parmesan on the top so it looks like a light coating of snow.



Balsamic Glaze:
½ cup Balsamic vinegar (preferably sulfite free and organic)
½ cup organic-unrefined sugar or raw honey
1 large sprig of Rosemary

Bring all ingredients to a boil while stirring. Turn down the heat to low and stir the mixture together until the sugar is fully dissolved (approximately 3-5 minutes.) Allow the mixture to fully cool before drizzling onto the greens. Enjoy!!