Sautéed Dark Leafy Greens
Whether you are working with kale, chard, or spinach, the approach remains the same. You want to coax the leaves down quickly so they hold their color and retain a bit of bite.
Dry leaves are mandatory.
If the greens are wet from washing, they will boil in their own juices rather than fry. Spin them thoroughly or pat them down with a heavy towel before they touch the oil.
- Large stainless steel skillet or cast iron pan
- Tongs
- Chef's knife
What goes in.
- 1 lbgreens (kale, chard, or mustard greens), stems removed and leaves torn
- 2 tbspolive oil
- 3 clovesgarlic, thinly sliced
- 1/2 tspred pepper flakes
- to tastekosher salt
- 1lemon, halved
Controlling the Wilt
Add the greens in batches, waiting for the first handful to collapse slightly before adding the next. This keeps the pan temperature high enough to sear rather than steam.
The method.
Heat the oil
Place your pan over medium-high heat and add the oil. Once it shimmers, add the sliced garlic and pepper flakes.
Aromatize
Cook for about 30 seconds until the garlic turns pale gold. Do not let it darken to brown, or it will turn bitter.
Wilt in stages
Add the greens in two or three handfuls. Use tongs to turn them constantly, ensuring every leaf gets coated in the garlic oil.
Finish
As soon as the leaves have lost their raw rigidity but still look vibrant, remove from heat. Squeeze the lemon half directly over the pan and toss once more.
Other turns to take.
Bacon fat base
Render two strips of chopped bacon in the pan first, remove the crisp bits, and use the remaining fat to sauté the greens.
Toasted nut finish
Top with a tablespoon of toasted pine nuts or sliced almonds after removing the pan from the heat.
When it doesn't go to plan.
If using tough greens like kale, remove the thick center ribs entirely before cooking.
Do not crowd the pan; if the greens pile up too high, they won't cook evenly.
Salt at the very end to prevent the leaves from releasing too much water prematurely.
The ones that keep coming up.
Why did my greens turn into a gray mush?
The pan wasn't hot enough, or you added too many greens at once. The moisture trapped in the leaves cooled the pan, effectively boiling them.
Can I use butter instead of oil?
Yes, but butter has a lower smoke point and will brown quickly. If you use it, add a splash of oil to the butter to keep it stable.
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