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Rach shares a quick and easy recipe for wilted garlicky greens—perfect for using up hearty veggies like kale and Swiss chard.
For a complete meal that clocks in at about an hour, Rach likes to serve these with her White Chicken Cacciatore and Roasted Potato Sticks.
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1½ pounds flat-leaf kale or Swiss chard, stemmed, stems chopped and added to pan (if using chard) and leaves coarsely chopped
- 2 shallots, chopped
- Salt
- 4 large cloves garlic, chopped
- Zest of 1 lemon
- 1 teaspoon red pepper flakes
- A little freshly ground nutmeg (about 1/16 teaspoon)
- Juice of the zested, then halved lemon
Yield
Serves: 4
Preparation
Heat EVOO in large skillet over medium heat, add chopped stems (if using chard) and shallots and season with salt, stir a few minutes. Add garlic, lemon zest and red pepper flake, stir another minute or 2, then add greens to wilt, season with salt and nutmeg to taste and add the juice of 1 lemon.