Sautéed Dark Leafy Greens
Whether you are using kale, chard, or spinach, the goal is to transform tough, raw leaves into a concentrated side dish in just a few minutes. Master the sear, and you have an accompaniment that balances almost any heavy main course.
Dryness is your best friend
Wash your greens well, but spin them completely dry before they hit the pan. Excess water will steam the leaves into a grey sludge instead of searing them.
- large cast-iron skillet or wide stainless steel pan
- tongs
- chef's knife
What goes in.
- 1 lbhearty greens (kale, collards, or chard), stems removed and leaves chopped
- 2 tbspolive oil
- 3 clovesgarlic, thinly sliced
- 1/2 tspred pepper flakes
- to tastekosher salt
- 1 tspfresh lemon juice
Managing the heat
Get the oil shimmering before adding the garlic. Once the garlic is golden, add the greens and keep them moving constantly; the goal is to coat every leaf in the flavored fat without letting the stems get tough or the leaves disintegrate.
The method.
Heat the oil
Place your pan over medium-high heat. Add the olive oil and wait until it ripples across the surface.
Bloom aromatics
Add the sliced garlic and red pepper flakes. Cook for 30 seconds until the garlic edges turn a light golden color.
Wilt the leaves
Add the greens in large handfuls. Use tongs to toss them continuously. If the pan is crowded, let the first batch wilt for 60 seconds before adding more.
Season and finish
Once the leaves are wilted but still bright, pull the pan off the heat. Sprinkle with salt and the lemon juice, toss one last time, and serve immediately.
Other turns to take.
Bacon-fat base
Render two slices of chopped bacon in the pan first, remove the crisp bits, and use the rendered fat to sauté the greens.
Nutty finish
Toss in a handful of toasted pine nuts or sliced almonds right before serving for added texture.
When it doesn't go to plan.
Remove the thick ribs from kale or collard greens before chopping; they take much longer to cook than the leaves.
If your greens are very dry, add a single tablespoon of water to the pan to help generate the steam needed to start the wilting process.
Don't cover the pan; trapped steam will dull the vibrant color of the greens.
The ones that keep coming up.
Why did my greens turn grey?
The greens stayed in the heat too long. Once they have collapsed to about a quarter of their raw volume, they are done.
Can I use frozen greens?
You can, but you must thaw and squeeze every drop of liquid out of them first, or they will not sauté properly.
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