Recipe: Wilted Greens

WILTED GREENS

2 lbs. greens, such as chard or kale, stemmed and well cleaned
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 Tbsp. minced shallots
1/4 cup white wine
1 Tbsp. unsalted butter
Salt and pepper

Tear the greens into large pieces.

Heat the olive oil in a large pan and saute the garlic and shallots.

Add the greens and then add the white wine. Cover. Cook until tender, stirring so as not to burn the bottom, 4 to 5 minutes.

Add the butter and season with salt and pepper to taste.

Serves 6
Source: The Girl and The Fig Cookbook by Sondra Bernstein