Wilted Greens

1. 1

   Take several of the leaves at a time and stack them on top of each other, then roll them up tightly like a cigar and slice crosswise with a large sharp knife to produce very thin strips, called chiffonade.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Prepare an ice bath.

4. 4

   Blanch the greens in the boiling water for about 2 minutes.

5. 5

   Drain and immerse the greens in the ice bath to stop the cooking.

6. 6

   Drain and squeeze dry.

7. 7

   Meanwhile, combine the chopped bacon with the olive oil in a large saute pan and heat until hot.

8. 8

   Add the onion and saute until soft, about 10 minutes.

9. 9

   Toss in the dried chile and crushed garlic and toss until fragrant, about 2 minutes more.

10. 10

    Add the greens and toss over high heat until wilted and glossy, 3 to 4 minutes.

11. 11

    Remove the chile and garlic, season with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.