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Sautéed Greens with Garlic and Balsamic Vinegar

Balsamic Vinegar transports traditional Southern greens.

Sautéed Greens with Garlic and Balsamic Vinegar


2 tablespoons olive oil
1/2 small red onion, minced
2 cloves garlic, minced
2 pounds tender greens such as Swiss chard or beet greens, washed and spun dry with hard stems removed
  sea salt
2 tablespoons aged balsamic vinegar

Cooking Instructions

In a large sauté pan, heat the oil over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the greens and cover.

Cook, stirring occasionally, for 2 to 3 minutes, until the greens wilt.

Uncover and season with salt and drizzle with the vinegar.

Serves 6

Equipment List

Saute Pans
Measuring Spoons
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