Do you chop up stems when you make greens? You should! I know, it's yet another annoying step to preparing them, but you get so much more bang for your buck. Plus, they taste good and add a little textural difference. If you're making rainbow chard, they look pretty too. As for which greens to use in this recipe, I think it's kinda nice to use two different bunches. I used kale and spinach, so two mild ones. Next time I might try using a bitter green and chard. It doesn't really matter, they all have their differences but will all work with the simple ingredients in this recipe.
late-summer greens sauté
adapted from Bon Appétit
1/4 cup extra-virgin olive oil
4 thinly sliced shallots, about 1 cup
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
2 large bunches of greens (I used kale and spinach), stems removed and thinly chopped, leaves torn
2-4 tablespoons apple cider vinegar
3 tablespoons unsalted butter
coarse sea salt, freshly ground pepper
1. Heat oil in a large sauté pan over medium heat. Add shallots and garlic. Cook, stirring often, until they're softened, about 5 minutes.
2. Add red pepper flakes and stir for about 1 minute.
3. Dump in your chopped stems and cook for about 6 - 7 minutes.
4. Add leaves, in large handfuls if they won't all fit at once. Stir around until they're just wilted, about 5 minutes.
5. Stir in vinegar. Start with a small amount and increase if desired. You'll kick yourself if you over-vinegar right off the bat.
6. Add butter and stir around to melt it. Season to taste with salt and pepper.
Oh yum. Now it's time to go out and buy more large quantities of greens, because this will be gone in one fell swoop.
This was originally posted at my blog, the crankin' kitchen!