Once you try this treatment of cooking greens, you’ll want to make them a staple in your meal planning.
SERVES 4
1ВЅ pounds (weight with stems) greens (either spinach, kale, collards, mustard greens, or escarole), washed, spun dry, and stemmed
ВЅ tablespoon butter
2 tablespoons olive oil
4 cloves garlic, minced
Freshly ground pepper to taste
- Coarsely chop the greens, then put them in a large skillet with just the water that clings to them. (For kale and collards add a few more tablespoons water.) Cover the pan and cook over medium heat until they wilt, about 5 to 7 minutes. They should retain their bright green color. (The kale or collards may take a little longer; taste to make sure they are tender.) Do not overcook.
- Drain in a colander and press out all of the liquid with the back of a large spoon.
- In the same skillet over medium heat melt the butter with the olive oil. Add the garlic and cook 2 to 3 minutes, or until it begins to turn golden. Be careful not to burn it.
- Add the drained greens and mix well. Saut for 5 minutes, or until hot and fragrant. Season with freshly ground pepper. Serve immediately, or you can reheat later if necessary.
