Skillet Charred Greens
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.
Ingredients
- 2 bunches wild greens, collards, kale, escarole, or even fiddlehead ferns
- 2 tablespoons Garlic Confit oil
- 3 or 4 Garlic Confit cloves
- 1/4 cup water
- 1 tablespoon olive oil
- Coarse sea salt
- 2 tablespoons shaved Parmesan cheese
- 1/2 lemon
Instructions
- Wash the greens and shake them off but let a little water cling to the leaves.
- 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.
Nutrition
Serving: 1portion | Calories: 115kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 42mg | Fiber: 1g | Sugar: 1g