Sauteed Winter Greens
Try playing around with the combination of greens. Broccoli rabe, collard greens, and Napa or Savoy cabbage are a few more varieties we love adding to the mix. If you favor spinach, be sure to use the curly-leaf variety which is better suited to longer cooking methods such as this one.
2 tablespoons extra virgin olive oil
3 shallots, thinly sliced (about 1 cup)
3 garlic cloves, minced
1 bunch (about 16 ounces) Swiss or green chard
1 bunch (about 16 ounces) kale
1 bunch (about 16 ounces) mustard greens
Freshly ground black pepper
Strip the leaves from the stems and chop coarsely.
Rinse the chopped leaves in a large amount of cold water to thoroughly remove the grit (see 360 Cooking Tip below.) Transfer to a large colander set over a large bowl or pot, and set aside to drain.
Heat the oil in the 3.5 Quart Sauté Pan over medium heat until hot. Add shallots and season with salt. Cook, stirring frequently, until soft. Stir in the garlic and cook for about 30 seconds, stirring frequently, until the mixture is very fragrant and the garlic becomes slightly sticky.
Add about a quarter of the greens and season lightly with salt. Cover and cook for about 2 minutes until the leaves just begin to wilt. Lift the cover and stir. Repeat with the remaining greens, lightly seasoning every other addition with a little salt, until all the greens are in the pot. Season everything with freshly ground pepper, and stir to combine.
Cover and cook over medium heat until steam just begins to escape from under the lid, 3 to 5 minutes.
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook 8 to 10 minutes until all the greens are wilted and very dark green. Season with salt and pepper if necessary.