Wilted and Sauteed Tender Greens

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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.

SERVES4

TIME20 minutes

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...

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