Chef Hugh Acheson says that with so many great choices of greens available today, it’s essential to know the best way to cook each one.
Slideshow:More Greens Recipes
2 tablespoons grapeseed or peanut oil
1 pound Swiss chard or beet greens—stems and inner ribs removed and thinly
sliced, leaves coarsely chopped
1 teaspoon unsalted butter
How to Make It
In a large pot, over moderately high heat, heat the oil until shimmering. Add the chard and 1/2 teaspoon of salt and cook undisturbed for 20 seconds (the greens will brown a bit), then continue to cook, tossing occasionally with tongs, until wilted and just tender, about 3 minutes. Let stand off the heat for 30 seconds, then add the butter and toss until melted. Season with salt and serve.
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