Wilted Greens

I love sauteed greens just about any time of the year, lightly coated with olive oil and garlic. There are such wonderful types of greens available today, it’s almost impossible to choose just one. Add some mustard greens, leftover beet greens, and baby spinach to your mix for a rainbow of flavors.–Sondra Bernstein

Wilted Greens Recipe

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 6


  • 2 pounds greens, such as chard or kale, stemmed and well cleaned
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallots
  • 1/4 cup white wine
  • 1 tablespoon unsalted butter
  • Salt and pepper


  • 1. Tear the greens into large pieces. Heat the olive oil in a large pan and saute the garlic and shallots. Add the greens and then add the white wine. Cover. Cook until tender, stirring so as not to burn the bottom, 4 to 5 minutes.
  • 2. Add the butter and season with salt and pepper to taste.
Hungry for more? Chow down on these:

  1. Lori-Ann says:

    Thanks for this simply, yet seemingly flavorful, recipe. I have recently started a healthier diet which includes plenty of vegetables. I’ve been looking for a way to work with greens and this gives me a good idea with which to start.
    Loving your site.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.


Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail