My F&W
quick save (...)

Sautéed Greens with Shallots and Thyme

  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • FAST
  • VEGETARIAN
  1. 2 pounds tender greens, such as spinach, watercress and dandelion greens—thick stems discarded, leaves coarsely chopped
  2. 1/4 cup vegetable oil
  3. 1 large shallot, minced
  4. 2 large garlic cloves, minced
  5. 2 teaspoons chopped thyme leaves
  6. Pinch of crushed red pepper
  7. Salt and freshly ground pepper
  1. Heat a large pot. Add the greens and cook over high heat, tossing just until wilted. Transfer the greens to a colander and press out the excess liquid.
  2. Wipe out the pot. Add the vegetable oil until shimmering. Add the shallot, garlic, thyme and crushed red pepper and cook over high heat, stirring, until fragrant and lightly browned, about 2 minutes. Add the greens, season with salt and pepper and cook over high heat for 2 minutes, stirring occasionally. Transfer the greens to a bowl and serve.
Make Ahead The greens can be refrigerated overnight.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.