Basic Sautéed Greens

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.

Basic Sautéed Greens
Photo: © Abby Hocking
Total Time:
15 mins


  • 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


  1. 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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