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Farmers Almanac
The 2016 Farmers Almanac
Farmers' Almanac

Sautéed Greens

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Sautéed Greens

Several bags of baby spinach or a mild green of your choice.
You can also just use baby bok choy or any mild green you like. Sometimes you can find a bag of mixed chopped greens consisting of baby spinach, baby bok choy, red and green swiss chard or similar ingredients.
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic

In a large skillet, add several tablespoons olive oil with the raw greens and sautée gently. Just as the greens begin to wilt, add several tablespoons of minced garlic, so the garlic doesn’t brown too much while you’re waiting for the greens to cook. Add salt and pepper to taste.

Tip: When you serve the greens on the plate, try not to include any of the liquid that was extracted during the cooking process

1 comment

1 try here { 04.20.16 at 6:48 am }

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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