Wilted and Sauteed Tender Greens
Appears in Cook's Illustrated September/October 1994, America's Test Kitchen TV
For tender greens such as spinach, Swiss chard, and beet greens, a combination of wilting and sautéing yields perfect results.
WHY THIS RECIPE WORKS
Between blanching, steaming, microwaving, and wilting, the simplest, most straightforward tender greens recipe proved to be wilting on the stovetop. We simply tossed the leaves, wet from washing, into a heated sauté pan, covered it, and coo...