Vegetables Greens Basic Sautéed Greens Be the first to rate & review! 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. By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 15 mins Yield: 4 Ingredients 2 tablespoons grapeseed or peanut oil 1 pound Swiss chard or beet greens—stems and inner ribs removed and thinly sliced, leaves coarsely chopped Kosher salt 1 teaspoon unsalted butter Directions 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. Rate it Print