DINSZTELT WILTED GREENS

 

  • Cooking Time: 10–12
  • Servings: 4–6
  • Preparation Time: 20

Ingredients

  • ¼ cup butter
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 1 tin anchovies
  • ½ tsp crushed red pepper
  • 1 bunch Swiss chard, discard stems, tear leaves
  • 1 bunch mustard greens, stems trimmed, tear leaves
  • 1 head escarole, stems trimmed, tear leaves
  • 10 oz spinach leaves, torn
  • 1 can black olives, chopped
  • 2 tbsp red wine vinegar
  • ¼ cup chicken stock
  • Salt and white pepper to taste

Directions

  • Melt butter and olive oil in heavy large pot over medium-high heat.
  • Add garlic, anchovies and crushed red pepper, cook until the anchovies begin to fall apart.
  • Add all greens, olives, vinegar and stock.
  • Cover and cook until greens wilt, stirring occasionally, about 3 minutes.
  • Uncover; cook until juices thicken slightly, about 4 minutes.
  • Season with salt and pepper.

Notes

Author Credit: Eric Rappaport

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