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Charred Greens with Garlic

A soft green casserole dish filed with lightly charred broccolini, kale, and green beans, sprinkled with chile flakes and garlic.
These greens are simply charred and tossed in aromatic raw garlic, and complement just about any protein you care to pair with them.
Elizabeth Van Lierde

Prep 25 mins
Cook 15 mins
Total 40 mins
4 servings
50 kcal


  • 8 ounces broccolini leaves and stems trimmed
  • 8 ounces green beans trimmed
  • 1 (7 oz) bunch of lacinato (Tuscan) kale ribs trimmed
  • 1 bunch scallions root ends trimmed and discarded
  • 2 to 3 teaspoons mild vegetable or avocado oil
  • 1/2 teaspoon crushed red pepper flakes plus more if needed
  • 2 cloves garlic minced
  • Flaky sea salt and freshly ground black pepper


  • Trim broccolini so that the pieces are no thicker than the green beans. In a large bowl, combine broccolini, beans, and kale.
  • Drizzle with oil and toss well to coat.
  • Heat a cast-iron frying pan or wok over medium-high heat until very hot.
  • Working in 2 or 3 batches, add greens mixture and cook until charred, 6 to 8 minutes per batch. Transfer to a large bowl and repeat with remaining vegetables.
  • Toss greens mixture with red pepper flakes and garlic, season with 1/4 teaspoon salt and a few turns of the pepper mill. Taste, and adjust seasoning, if needed. Devour.