Wilted Greens

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.
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Recipe Testers Reviews

Brenda Carleton

Aug 09, 2004

Our last Swiss chard grown the garden for the year has now been eaten. It was a good last hurrah until next year. What I liked most about this dish was that the chard was steamed in white wine. Of course, it helped that butter was added to it at the end. The garlic and shallots added a punch of great flavor—they're both so natural with greens. We used rainbow chard, which is so vibrant, even in its wilted state. Kale would also be good here, as the recipe suggests. Recipes this good and this quick should be part of everyone's repetoire. Make sure to start out with tons of the stuff as it cooks down like crazy!

Adrienne Lee

Aug 09, 2004

This recipe is very good and can be adjusted to your tastes. It comes together very quickly and requires very little care while cooking. There is very little added fat and the extra butter at the end adds great flavor. I used a mix of washed and trimmed organic baby greens, which made the recipe even more convenient. I don't know what other types of white wine would work but I used sake.


  1. 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.

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