Greens A La Carte Recipe

Wash and dry the mixed leafy greens and Swiss chard thoroughly. Stack larger leaves, roll and chiffonade if desired to get even ribbons. Roughly chop the parsley. Measure the greens so you have about 6 cups loose mixed leaves and 2 cups chopped chard leaves.

If any stems on the chard are thick, remove and discard or reserve for another use.

Preheat pan

Place a large sauté pan or skillet over medium heat and let it warm for 1 minute.

Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter to the warm pan. Let the butter melt and foam but not brown.

Add the finely diced shallot to the pan and sauté gently for 2–3 minutes, stirring, until softened and translucent.

Add the minced garlic and cook 30–45 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

Add the chopped Swiss chard leaves to the pan first (they are thicker) and sauté for 1–2 minutes until they begin to wilt.

Add the mixed leafy greens in two batches, tossing or using tongs to combine and wilt each batch before adding the next. Continue cooking 2–4 minutes total until the greens are tender but still bright green. Stir frequently so they cook evenly.

During the last minute of cooking, add the chopped parsley and stir to incorporate.

Season the wilted greens with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning as needed.

Remove the pan from heat and immediately add 1 tablespoon fresh lemon juice and 1 teaspoon sherry or red wine vinegar. Toss well to coat—the acid will brighten the flavors.

Transfer the greens to a warm serving bowl. Sprinkle 2 tablespoons grated Parmigiano-Reggiano (or Pecorino) over the top and toss gently to combine so the cheese melts slightly into the hot greens.

Scatter 2 tablespoons toasted pine nuts or sliced almonds over the dish and drizzle 1 teaspoon extra-virgin olive oil for shine if desired.

Serve immediately as a side vegetable or as part of an a la carte offering. Leftovers will keep covered in the refrigerator for up to 3 days; reheat gently over low heat.