Wilted Greens

Sondra Bernstein, "the girl & the fig cookbook"

I love sauted greens just about any time of the year, lightly coated with olive oil and garlic. There are such wonderful types of greens available today, it's almost impossible to choose just one. Add some mustard greens, leftover beet greens and baby spinach to your mix for a rainbow of flavors.

Ingredients

2 lbs. greens, such as chard or kale, stemmed and well cleaned

2 Tbsp. olive oil

1 Tbsp. minced garlic

2 Tbsp. minced shallots

1/4 cup white wine

1 Tbsp. unsalted butter

Salt and pepper

Directions

Tear the greens into large pieces. Heat the olive oil in a large pan and saut the garlic and shallots. Add the greens and then add the white wine. Cover. Cook until tender, stirring so as not to burn the bottom, 4 to 5 minutes. Add the butter and season with salt and pepper to taste.

Serves 6