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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Christensen's vinegary, buttery, barely cooked greens stay bright in color and flavor. Ingredients:
1/4 cup extra-virgin olive oil |
1 cup thinly sliced shallots |
2 garlic cloves, crushed |
1 teaspoon crushed red pepper flakes |
1 3/4 pounds assorted greens (such as kale and swiss chard), stems removed and thinly sliced, leaves chopped |
1/4 cup apple cider vinegar |
3 tablespoons unsalted butter |
kosher salt, freshly ground pepper |
Directions:
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.
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