Chef Jenn Magrey
Four Root Farm Greens
Sankow’s Beaver Brook Farm Cheese
1 bunch each Bok choy, swiss Chard, and
Turnip Greens- roughly cut all the greens
including stems
1-tablespoon olive oil
Balsamic Vinegar – couple splashes
3 cloves garlic –Minced (garlic scapes if
available!)
salt and pepper to taste
Grated Pleasant Sun Cheese (or any parmesan style hard cheese)
In a large skillet, add the olive oil and heat over medium high heat. Add the chopped
greens, a handful at a time and move them around as the wilt in order to add more. As
you do this, sprinkle the garlic and a little salt and pepper in the layers to taste. As they
wilt and all has fit in the pan, cover and allow the greens to steam/sauté. Lift lid and toss
and stir. Taste and test for doneness. Add a splash of balsamic vinegar to the pan and
toss. To serve, place greens on a platter and top with the grated cheese…ENJOY!