Skillet charred greens are exactly what they sound like—greens cooked in a skillet until pleasingly, smokily charred until the greens are crisp at the edges.
Skillet charred greens are just what they sound like. It’s a technique that’s actually remarkably simple and basically sears, blanches, and crisps the greens quickly and in a single skillet. (And you know what that means—a single skillet equates to minimal cleanup!) It’s a compliment-garnering side dish, which in our experience is not an easy thing to come by. Not easy at all.–Renee Schettler Rossi
Skillet Charred Greens
- Quick Glance
- 25 M
- 30 M
- Serves 4
- 1. Wash the greens and shake them off but let a little water cling to the leaves.
- 2. Heat a cast-iron skillet over medium-high heat. Add the garlic confit oil and cloves and let the garlic sizzle for about 1 minute. Add the greens to the skillet and then carefully add the water (it will steam and may splatter). Reduce the heat to medium, cover, and steam the greens for 3 to 4 minutes. Uncover the skillet and increase the heat to medium-high. Add the olive oil and season with salt, toss once with tongs, and then cook for 3 to 4 minutes more or until the greens are charred to your liking. Add the cheese and let it melt over the greens for 1 to 2 minutes (or until it achieves the texture your cheese-loving heart desires). Remove the skillet from the heat, squeeze some lemon juice over the top, and serve right away.