After last night’s beet dish, I had all the greens left over, and boy did they look forlorn this evening. So, I decided to sauté them, stems and all, with garlic, EVOO, lemon, green and black mediterranean olives and za’atar. Let me tell you that this was a good formula. We chowed down!
Do y’all know za’atar? It’s a middle-eastern spice blend of sesame seeds, herbs, and sumac. Makes for a great dipping oil as well. Bene!