Cookbook

Sauteed Greens for Two

by

Ingredients

  • 1 1/2 Tbsp huile d'olive
  • 1 large echalotte, thinly sliced
  • 1 gousse ail, thinly sliced
  • poivre
  • 1/4 tsp paprika fume
  • 1 greens, bunch (6 cups)
  • 1/4 cup bouillon de poule

Instructions

Place a large skillet over medium-high heat. Add the oil and let it heat for about 20'. Stir in shallot slices and garlic and cook until pale golden at the edges and softened, about 2'. Add a big pinch of salt and the paprika. Give everything a stir.

Add the greens torn into bite-sized pieces. Add broth and let simmer until very soft, about 3'for tender greens and up to 15 minutes for tougher greens.

Squeeze a little lemon juice, if you like, then serve hot or warm.

NY Times

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Notes