Late-Summer-Greens Sauté
A vibrant sauté of seasonal greens like kale and Swiss chard, cooked with shallots, garlic, and red pepper flakes in olive oil, then finished with a bright splash of apple cider vinegar and butter.
4 servings
15 min
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Ingredients
- •¼ cup extra-virgin olive oil
- •1 cup thinly sliced shallots
- •2 cloves garlic
- •1 teaspoon crushed red pepper flakes
- •1¾ pounds assorted greens
- •¼ cup apple cider vinegar
- •3 tablespoons unsalted butter
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 1.
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.
15 min
