Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Audio Play Icon Headphones Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Garden Lifestyle

Wilted Greens with Garlic

Use any of your favorite greens in this dish—spinach, chard, kale, beet, collards, dandelion—even a bit of arugula.

  • Photo/Illustration: Susan Belsinger
  • Photo/Illustration: Susan Belsinger

Ingredients:

About 3 pounds greens (a nice combination is equal amounts of chard or spinach, collards, and kale
About 4 tablespoons olive oil
8 cloves garlic
Salt and freshly ground black pepper
Ground red chile pepper flakes, optional

Use any of your favorite greens in this dish—spinach, chard, kale, beet, collards, dandelion—even a bit of arugula. These are good served as a vegetable accompaniment to roast meats or fowl, and I really like to serve them with sweet potatoes or winter squash, and black-eyed peas. They make a great topping for pizza and pasta.  When I toss them with pasta or use them on top of pizza, I add my own home-dried red chile pepper flakes.

Serves 8 to 10 as a side; or toss with a pound of cooked pasta

Wash and pick over the greens and remove tough stems; rough-chop the leaves.  Put the leaves with the water that clings to them into a large non-reactive pot with a tight-fitting lid.

Wilt the greens over medium high heat, stirring once or twice, add just a bit more water if necessary.  This should take about 5 minutes—the leaves should be just wilted.

In a large sauté pan, gently heat the olive oil over medium low heat. Crush the garlic through a press or finely mince it and add it to the pan. Gently sauté the garlic for 2 or 3 minutes; do not allow it to brown.

Drain the greens and add them to the sauté pan. Cover and cook over medium heat for 6 to 8 minutes, stirring occasionally.

Season with salt and pepper and chile flakes and toss well.  Taste for sea¬soning and serve hot. If you prefer, omit the chile flakes and pass the hot pepper vinegar or Tabasco with the greens if desired.

View Comments

Comments

Log in or create an account to post a comment.

Related Articles

The Latest

Magazine Cover

Take your passion for plants to the next level

Subscribe today and save up to 44%

"As a recently identified gardening nut I have tried all the magazines and this one is head and shoulders above the pack."

Video

View All