Sautéed Greens With Fresno Chiles
  1. Tear the leaves from the escarole, Swiss chard, and Tuscan kale; chop the stems.

  2. Rinse and blot dry.

  3. Sauté the chopped stems, garlic cloves, and Fresno chile in olive oil in a large pot over high heat until the garlic is golden, about 2 to 3 minutes.

  4. Add the leaves in two batches and cook until wilted, about 2 to 3 minutes.

  5. Season with salt and pepper.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

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