I love sauteed greens, lightly coated with olive oil and garlic, just about any time of the year. There are such wonderful types of greens available today, it’s almost impossible to choose just one.–Sondra Bernstein
LC Eat Your Greens Note
We heartily concur with what the author just said—there are so many lovely greens just waiting to be tossed into a pot. The only trick is knowing what to expect in terms of taste. We confess to being a touch confounded until we sampled every green thing we could find, including those that many folks just lop off and toss in the trash. (Shame!) Following is a cheat sheet to our findings:
Kale is eminently sturdy and tastes very, you know, green.
Chard is less sturdy than kale in texture and tastes sweet in a pleasantly earthy way.
Mustard greens pack some seriously peppery heat.
Beet greens taste much less like earth than their ruby red roots. They also contain crazy powerful detoxifying agents, if you’re into that sorta thing.
Turnip greens are mildly peppery in a people-pleasing way.
Baby spinach is barely there, it’s so mild in taste.
Wilted Greens Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 6
- 2 pounds sturdy greens, such as chard or kale, stemmed and rinsed
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1/4 cup white wine
- 1 tablespoon (1/2 ounce) unsalted butter
- Salt and freshly ground black pepper, to taste
- 1. Tear the greens into large pieces. Heat the olive oil in a large pan over medium-high or medium heat and saute the garlic and shallots just until softened but not browned. Add the greens and then add the white wine. Cover and cook, stirring occasionally so as not to burn anything, until tender, a total of 4 to 5 minutes.
- 2. Add the butter to the pan and tilt the skillet to melt the butter and toss to incorporate it. Season with salt and pepper to taste. Serve immediately.
Hungry for more? Chow down on these:
Wilted Greens Recipe © 2004 Sondra Bernstein. All rights reserved.
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