Almost any greens will work for this simple side in which olive oil is infused with garlic and shallots before wilting the greens.
Sondra Bernstein is the chef and owner of the girl & the fig restaurant in Sonoma, CA. She's also the author of a cookbook by the same name, the girl & the fig cookbook. She's a Philadelphia native, and it was her love of wine that first brought her to Sonoma, where she worked at Viansa Winery before opening her own restaurant. Plats du Jour is her most recent title.