Simple, Savory, Sautéed Leafy Greens

Sure, there are plenty of clever ways to prepare leafy greens like kale, chard and collards, but sometimes simple and fast is what the situation calls for. Here’s a timeless and tasty recipe for cooking almost any leafy green variety, that will help put dinner on the table faster and with less fuss.

3 lbs kale, chard, or other leafy green

4 garlic cloves, coarsely chopped

4 tbsp olive oil

3 tablespoons red wine vinegar

Strip the leaves from the stems, and cut away any tough midribs in the leaves. Coarsely chop the greens, and rinse & drain thoroughly. 

Heat the oil in a large pot over medium high heat.  Add the greens to the pot, stirring frequently so that they’re evenly cooked. After softening the greens for about a minute, season them with salt , stir in the garlic, and cover. After just a few minutes - once all of the greens have wilted down -  remove from heat, stir in the vinegar and serve.

For a fast and easy meal, prepare some pasta while you sauté the leafy greens, and toss them together, along with a little more olive oil and a ladleful of pasta water.