How to Sauté Greens

Instructions

• Step 1: Wash greens Wash the greens carefully and remove any tough stems. Some greens can be very sandy.
• Step 2: Chop garlic Peel and chop the garlic cloves or press through a garlic press.
• TIP: It’s easier to peel the papery leaves off of garlic if you press down on each clove with the flat of your knife, gently smashing it to loosen the outer layers.
• Step 3: Heat a pan Put a large sauté pan over medium high heat.
• Step 4: Add water or broth Add the water or chicken broth, season with salt and pepper, and lower heat to medium.
• Step 5: Add oil Add enough olive oil to the pan to just slick the bottom, about 2 to 3 tablespoons.
• Step 6: Add garlic When the oil is hot but NOT smoking, add garlic. The garlic is ready when it’s fragrant but not yet turning brown.
• TIP: The oil is ready when you can see subtle waves in the bottom of the pan.
• Step 7: Add greens Add the greens and sauté for approximately 1 to 3 minutes. Tougher greens like broccoli rabe and kale may take longer.
• TIP: You can replace the water or broth with wine for a more 'sophisticated' green.
• Step 8: Cook covered Cook covered for another 2 to 3 minutes or until the liquid has evaporated and the greens are tender but not mushy. Now you’re ready to surprise your guests with some healthy, delicious greens!
• FACT: Research shows that eating more greens may reduce your risk of certain cancers.

You Will Need

• 1 lb. of greens of your choice (spinach
• chard
• broccoli rabe
• kale
• etc.)
• 2 to 3 tbsp. olive oil
• 2 to 3 cloves garlic
• 2 to 3 tbsp. water or chicken broth
• Salt and pepper
• A sautu00e9 pan with lid
• A knife or garlic press
• 2 to 4 tbsp. white wine