Pan-Roasted Greens


One of my favorite ways to cook greens and make dinner fast as lightning. The white wine and chili flakes give surprising lift to rich, deep flavored greens. I often top grits or rice with these leaves. Also good alongside any roasted meat.

  • 1 bu hardy greens (anything from kale, chard, cabbage or a mix)
  • 1/2 C white wine
  • 2 cloves garlic, shaved or minced
  • pinch chili flakes
  • 2 pinches salt
  1. Cut the greens into ribbons
  2. Cut the garlic
  3. Heat a frying pan until screaming hot
  4. Add a glug of neutral or olive oil
  5. Add the greens (be careful they will pop as the water in the cells hits the hot oil)
  6. Let fry in the oil until lightly brown
  7. Stir
  8. Add the white wine, garlic, chili flakes and salt
  9. Sometimes the wine will light as it evaporates off; just blow it out
  10. Let the wine reduce until almost dry and then serve
  11. Just before serving taste and add salt as desired

This recipe is featured in the post:

getting the most out of market produce