To avoid oversalting, season the greens toward the end of sauteing when they have fully wilted. This is a free sample recipe of our Quick-Smart™ premium recipe collection. The complete Premium Collection is available by subscription only.
INGREDIENTS (for 4 servings):
- 2 medium garlic cloves, minced
- 3 tablespoons olive oil
- 2 pounds tender greens, such as spinach, beet greens or Swiss chard, cleaned and stemmed (water left clinging to leaves)
- Ground black pepper
- Lemon wedges (optional)
Heat garlic with oil over medium-high heat in a large, nonreactive saute pan or Dutch oven. When garlic sizzles and starts to turn golden, add wet greens to pan; cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes.
Uncover, season to taste with salt and pepper and cook until most of liquid evaporates, about 2 minutes more. Serve immediately with lemon wedges, if desired.
If doubling or tripling this recipe, make sure to use a wider skillet (Consider a heavy-duty roasting pan set over 2 burners) or cook the greens in batches. Otherwise, they will stew rather than saute.Articles:Incredible Shrinking GreensGreat Greens'The Perfect Recipe' by Pam Anderson. Copyright© 1998 by Pam Anderson. Published by Houghton Mifflin Company. All rights reserved.