sautéed fall greens
1 T. extra virgin olive oil
1 T. butter
4 cloves garlic, sliced thin
½ lb. each Swiss Chard, Kale,
Spinach and Beet Greens
2 T. balsamic vinegar
Salt and pepper to taste
Optional (pinch red chile flakes)
Stem, wash and rough chop greens into 3-4” pieces. Let them drain or spin dry. They can be mixed together and kept in a storage bag in the refrigerator with a damp paper towel to keep them moist. This can be done up to 5 days before serving.
Heat a large sauté pan on medium high. Working in batches, add half of the olive oil and half of the butter to the heated pan.
As the butter begins to sizzle, add half of the sliced garlic. Using a wooden spoon or large tong, stir the garlic to distribute evenly in the pan. Once the garlic starts to slightly brown, about 2 minutes, increase the heat to high and add half of the mixed greens.
This can be piled high. Using large tongs turn the greens in the pan so they are coated with the oils and garlic. Sauté for 1 minute and turn the greens so that the top pieces are now on the bottom.
Continue to cook for 1 minute. The greens should be starting to wilt, loosing their liquid and becoming bright green. Add half of the balsamic vinegar and continue to rotate the greens with the tongs. They should be completely wilted at this point.
Remove from the heat and add salt and pepper to taste. Transfer the greens to a casserole or serving platter, cover and keep warm in a low oven, about 200°.
Continue with the second batch in the same sauté pan. Rinse the pan with a splash of water to remove any burnt particles. Repeat the same process for the second round.
Combine the batches and serve immediately