Sauteed Greens with Vinegar

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Rated 5 stars out of 5
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Total Time:
1 hr 25 min
Prep
15 min
Inactive
1 hr 0 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.

Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.

Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.

Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.

Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

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Newest Ratings and Reviews

Read all 5 reviews

  • on May 04, 2009

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    I like this best with spinach, because you can just buy a bag pre-washed and ready to cook. Very convenient when you are short on time.

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  • on May 10, 2008

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    Very easy and tasty too!

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  • on December 02, 2007

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    I used spinich, mustard greens and collard greens - I let them cook until the liquid disappeared. I made these Thanksgiving morning and my dad ate them before we got to the table at 10 a.m. in the morning! My mother tried it later and thought that the Collard Greens were too tough and wanted a different option. The vinegar really topped it off - very, very delicious.

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