• Main Ingredient
  • Alcohol
  • Baking
  • Beef
  • Bread
  • Cheese
  • Chocolate
  • Dairy
  • Eggs
  • Fruit
  • Grains
  • Lamb
  • Legumes
  • Meat
  • Nuts
  • Pantry
  • Pasta
  • Pork
  • Poultry
  • Salad Greens
  • Sauce
  • Seafood
  • Tofu
  • Tomatoes
  • Vegetables
• Course
  • Appetizers
  • Beverages
  • Breakfast
  • Candy
  • Desserts
  • Jams and Jellies
  • Main
  • Panini
  • Pantry
  • Pet Treats
  • Pickled & Preserved
  • Sauces
  • Side Dishes
  • Snacks
  • Soup and Salad
  • Tips
• Cuisine
  • 4th of July
  • Asian
  • Barbecue
  • Canning and Preserving
  • Cuban
  • Danish
  • Easter
  • French
  • Frozen Treats
  • Grilling
  • In The Catalog
  • Italian
  • Latin American/Carribean
  • Mediterranean
  • Mexican
  • Mothers Day
  • North American
  • Pineapple
  • Spanish
  • St Patricks Day
  • Summer Picnic
  • UK/Irish
  • Waffles
• Chef
  • Yann Barraud
  • Michelle Bernstein
  • Sean Brock
  • David Burke
  • Robert Carter
  • Julia Child
  • Cook's Country and Christopher Kimball
  • Chad Colby
  • Christopher Covelli
  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

• All Recipes Index
• Video Recipes Index

• Chef Profiles
  • Yann Barraud
  • Michelle Bernstein
  • Sean Brock
  • David Burke
  • Robert Carter
  • Julia Child
  • Cook's Country and Christopher Kimball
  • Chad Colby
  • Christopher Covelli
  • Camas Davis
  • John D. Folse
  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

2 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
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 salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
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 Options Scanpan IQ Covered Saute Pan Price: $199.95 Scanpan Classic Saute Pan Price: $89.95 Swiss Diamond Saute Pans Price: $124.95 All-Clad d5 Brushed Stainless Steel Saute Pan with Lid Price: $149.95 View More

Measuring Spoons Options All-Clad Stainless-Steel Measuring Spoon Set Price: $24.95 Dual Magnetic Measuring Spoons Price: $17.95 Endurance Spice Measuring Spoons Price: $15.95 CHEFS Stainless-Steel Measuring Cups and Spoons Price: $9.95 View More

• Your Email*
• Your Friend's Name*
• Your Friend's Email*
• Subject*
• Your Message*
  
  * Required Field