Side · Plant-based
One easy method for sautéed kale, collards or chard, with three simple finishes: bright lemon, sesame-ginger, or smoky white beans.
Step 5 is where we get comfortable with greens, and this is the one method worth learning by heart. Garlic in warm oil, a big pile of greens, a splash of water and a lid. That’s it.
Once you have the base down, the finish is where you play. Lemon keeps it bright, sesame and ginger make it a match for rice bowls, and a can of white beans turns it into something close to a meal. Greens like these are full of vitamins and fiber, and they’re cheap in the fall and winter.
Wash the greens well and leave a little water clinging to the leaves. Pick one finish before you start.
Heat the olive oil in a large skillet or pot over medium heat. Add the garlic and red pepper flakes and cook about 1 minute, just until the garlic is golden. If making the sesame-ginger version, add the ginger with the garlic.
Add the greens a few handfuls at a time, tossing with tongs as they wilt. Add the water or broth and the salt. Use only a pinch of salt for the sesame-ginger version, since the soy sauce adds plenty.
Cover and cook, stirring once or twice, until tender: about 3 to 4 minutes for chard, 5 to 7 for kale, and 8 to 10 for collards. Add a splash more water if the pan goes dry.
For lemon, take the pan off the heat and stir in the zest and juice. For sesame-ginger, stir in the soy sauce and sesame oil and sprinkle with sesame seeds. For smoky white beans, stir in the beans and smoked paprika, cook 2 minutes until hot, then add the vinegar.
Taste, adjust the salt, and serve right away.
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