Freshen up your basic greens game by using more than one. For this recipe we use kale, chard and escarole for a mix of texture and flavor, punched up with fresh chilies and garlic.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in 1/4 cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.