Sauteed Greens with Vinegar

1. 1

   Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.

2. 2

   Heat a large pot over high heat until very hot.

3. 3

   Add the olive oil.

4. 4

   When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown.

5. 5

   Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.

6. 6

   Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once.

7. 7

   Toss constantly so the greens wilt evenly.

8. 8

   When wilted, season with salt and pepper.

9. 9

   Continue cooking over high heat, tossing often, until the excess liquid evaporates.

10. 10

    Turn greens out into a bowl and let it cool to room temperature, then season with vinegar.

11. 11

    Serve at room temperature, or refrigerate for up to 2 days and eat cold.

12. 12

    Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color.

13. 13

    You can omit it, but I think it improves their taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.