Sautéed Greens with Fresno Chiles

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Freshen up your basic greens game by using more than one. For this recipe we use kale, chard and escarole for a mix of texture and flavor, punched up with fresh chilies and garlic.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Directions

  1. Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in 1/4 cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.

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