Recipe from food52.com
- Wash greens thoroughly. Prep will vary depending on the type of greens you select — for younger greens, simply trim the ends off, but kale or chard may need de-ribbing.
- Add a healthy amount of oil to a sauté pan over medium heat, about 2 tablespoons for larger bunches of greens. Warm the pan and, once the oil is hot, toss in chopped or sliced alliums (Leeks or Green Garlic), and allow them to cook just before the point of browning.
- Start adding the greens in batches — the pan should be borderline full but not overflowing. Once the greens start cooking down, continue to add more. A good trick for speeding the cooking process and softening the greens, without adding additional oil, is to spoon a few tablespoons of water or broth into the pan, allowing for a nice partial steam.
- Now it’s time to embellish. Add acid, like the juice from half a lemon or a spoonful of vinegar (sherry, red wine, apple cider). Throw in a handful of toasted nuts, or a small handful of fruit.
- Serve as a side, throw in some protein at the last minute, or toss in pasta for a meal.