Master Recipe
Sautéed Tender Greens
serves four
NOTE: To stem
spinach and beet greens, simply pinch off the leaves where they
meet the stems. A thick stalks runs through each Swiss chard leaf,
so it must be handled differently; see figure 11 for information on this technique.
A large, deep Dutch oven or even a soup kettle is best for this
recipe.
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
2 pounds damp tender greens, such as spinach, beet greens, or Swiss chard, stemmed, washed in several changes of cold water, and coarsely chopped
Salt and ground black pepper
Lemon wedges (optional)
INSTRUCTIONS:
Heat oil and garlic in Dutch oven or other deep pot and cook until garlic sizzles and turns golden, about 1 minute. Add wet greens, cover, and cook over medium-high heat, stirring occasionally, until greens completely wilt, about 2 to 3 minutes. Uncover and season with salt and pepper to taste. Cook over high heat until liquid evaporates, 2 to 3 minutes. Serve immediately, with lemon wedges if desired.
VARIATIONS:
Sautéed Tender Greens with Indian Spices
Follow Master Recipe, making these changes: Replace olive oil with 2 tablespoons vegetable oil. Cook 1 minced onion with garlic and oil. When onion and garlic are golden, add 1 teaspoon minced fresh gingerroot, 1/2 minced jalapeno chile, 2 teaspoons curry powder, and 1/2 teaspoon ground cumin. Cook until fragrant, about 2 minutes. Add wet greens and proceed with recipe. When liquid evaporates in pan, add 1/4 cup heavy cream and 2 teaspoons brown sugar. Cook, uncovered, until cream thickens, about 2 minutes. Serve immediately.
Sautéed Tender Greens with Cumin, Tomato, and Cilantro
Follow Master Recipe, making these changes: Cook 1 minced onion with garlic and oil. When onion and garlic are golden, add 1/2 minced jalapeno chile and 11/2 teaspoons ground cumin. Cook until fragrant, about 2 minutes. Add 2 large plum tomatoes, seeded and chopped, and cook until their juices release, about 1 minute. Add wet greens and proceed with recipe. When greens are done, add 2 tablespoons minced fresh cilantro leaves. Serve immediately, with lime wedges if desired.
Sautéed Tender Greens with Asian Flavors
Follow Master Recipe, making these changes: Replace olive oil with 2 tablespoons vegetable or peanut oil. Cook 1/2 teaspoon hot red pepper flakes with garlic. Add wet greens and proceed with recipe. When liquid in pan evaporates, add mixture of 11/2 tablespoons soy sauce, 1 tablespoon Asian sesame oil, 2 teaspoons rice wine vinegar, and 2 teaspoons sugar. Cook until liquid almost evaporates, about 1 minute. Serve immediately, garnishing with 2 teaspoons toasted sesame seeds.
Sautéed Tender Greens with Raisins and Almonds
Follow Master Recipe, making these changes: Increase garlic to 3 cloves. Cook 1/4 teaspoon hot red pepper flakes with garlic. Add 1/3 cup golden raisins with wet greens and proceed with recipe. When greens have wilted, add 1/2 teaspoon minced lemon zest. When greens are done, stir in 3 tablespoons toasted slivered almonds. Serve immediately.