Leafy Greens Recipe

Wash and trim greens

Rinse the kale, spinach, and parsley in cold water. Spin or pat dry thoroughly. Remove and discard tough kale stems, then tear the leaves into bite-size pieces. Roughly chop parsley and set all greens aside separately.

Peel and thinly slice or mince garlic; finely chop the shallot. Measure out salt, pepper, lemon juice, and broth.

Heat fat

Place a large wide skillet or sauté pan over medium heat. Add the olive oil and butter. Warm until the butter foams and the oil shimmers, about 1 minute.

Soften shallot and garlic

Add the chopped shallot and cook, stirring, until translucent, about 1–2 minutes. Add the garlic and red pepper flakes (if using) and cook until fragrant but not browned, about 30–45 seconds.

Start with hearty greens

Add the torn kale to the pan and toss to coat with the flavored oil. Cook, stirring, for 2–3 minutes until the edges begin to wilt.

Add liquid and steam

Pour in the 1/4 cup water or vegetable broth, immediately cover the pan with a lid, and reduce heat to medium-low. Steam the kale for 3–4 minutes until tender but still bright green.

Add tender greens and parsley

Remove the lid, add the baby spinach and chopped parsley. Increase heat to medium and toss or stir until the spinach is wilted and everything is evenly coated, about 1–2 minutes.

Season and brighten

Remove the pan from heat. Sprinkle with kosher salt and black pepper, then add the lemon juice. Toss well to combine and taste; adjust seasoning as needed.

Optional finish

If desired, stir in the grated Parmesan while the greens are still hot so it melts slightly, or sprinkle on top when plating.

Transfer to a serving bowl and serve warm as a side dish, or cool to room temperature and use in salads, bowls, or sandwiches. Leftovers keep in an airtight container in the fridge for 3–4 days.