BRAISED GREENS WITH GARLIC
4 to 6 servings
Wash well and separate the leaves from the stems and midribs of:
- 1½ pounds chard, spinach, kale, turnip greens, mustard greens, or beet greens
Cut the stems and midribs into ½-inch pieces. Coarsely chop the leaves. Rinse well, but do not dry.
Heat in a large skillet over medium-low heat:
- 2 tablespoons olive or vegetable oil
Add and cook until the oil is fragrant and the garlic is just beginning to color:
- 2 garlic cloves, thinly sliced
- (1-inch piece ginger, peeled and thinly sliced, or 2 anchovy fillets, chopped)
- (1 small dried red chile, crumbled, or ¼ to ½ teaspoon red pepper flakes, to taste)
Add the stem and rib pieces and cook, stirring occasionally, until nearly tender, about 2 minutes. Add the leaves and cook, partially covered, until both the leaves and stems are tender, 3 to 5 minutes more. Season to taste with:
- Lemon juice or red wine vinegar
- Salt
Or, if not using anchovies, dot with: