WILTED TENDER GREENS
2 to 3 servings
The simplest treatment for young greens.
Wash thoroughly but do not dry:
- 12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
Coarsely chop, then place in a large skillet. Season with:
- ¼ teaspoon salt
Cook, stirring frequently, over medium heat until completely wilted but still bright green, about 5 minutes. Transfer to a serving dish and toss with:
- Extra-virgin olive oil, melted butter, or Brown Butter
- Dash of lemon juice, vinegar, or hot sauce
- Black pepper to taste
Or top with any of the following:
- Garlic and Walnut Sauce or Hollandaise
- Sliced Hard-Boiled Egg
- Crumbled crisp bacon
- Browned Bread Crumbs