Wilted Mixed Greens

4 ingredients
5 steps

Ingredients

  • 1 1/2 pound mixed tender or baby greens such as young chard, kale, mustard greens, spinach, beet greens, dandelion, and arugula, coarse stems discarded and leaves coarsely chopped (20 cups)
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon salt
  • 3 tablespoons extra-virgin olive oil

Directions

  1. 1
    Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes.
  2. 2
    Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking.
  3. 3
    Once cooled, drain in colander, tossing occasionally, 1 hour.
  4. 4
    Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well.
  5. 5
    Add greens and toss to coat.

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