Late Summer Greens Saute

1/4 cup extra-virgin olive oil

1 cup thinly sliced shallots

2 garlic cloves, crushed

1 teaspoon crushed red pepper flakes

1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped

1/4 cup apple cider vinegar

3 tablespoons unsalted butter

Kosher salt, freshly ground pepper

Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.

Serves 8.


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