Sautéed Buttered Spring Greens

 

This is inspired by the spring greens from Panda Express. You can cook this at the same time as Firecracker Shrimp. 

Serves 2-4. 

Ingredients:

• 1 bunch of fresh kale, de-stemmed, and rinsed well. 
• 2 bunches of fresh broccoli, rinsed well, and chopped. 
• 1 large zucchini, rinsed well, and diced. 
• 6 tablespoons butter, divided into 3 segments of 2 tablespoons each. 
• 1/2 tsp salt. 
• 1/2 tsp ground black pepper. 

Directions:

1. In a large skillet, or dutch oven, add 2 tablespoons butter and all of the vegetables. 
2. Cover and cook over medium-high heat for 3 minutes. 
3. Remove lid and stir gently. 
4. Cook uncovered over medium-low heat for 4 minutes, stirring occasionally.
5. Add 2 more tablespoons butter and cook for additional 4 minutes, stirring occasionally. 
6. Add 2 more tablespoons of butter, and cook for 8 more minutes, stirring occasionally. 
7. Turn off heat and allow to sit for 10 minutes. 

Cooking alongside Firecracker Shrimp