Late-Summer-Greens Saute

By jennKI

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup thinly sliced shallots
• 2 garlic cloves, crushed
• 1 teaspoon crushed red pepper flakes
• 1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
• 1/4 cup apple cider vinegar
• 3 tablespoons coconut butter
• Kosher salt, freshly ground pepper

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Heat oil in a large heavy pot over medium heat.

Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes.

Add red pepper flakes; stir 1 minute.

Add kale stems; sautor 4 minutes.

Add leaves and cook, tossing often, until crisp-tender, about 5 minutes.

Stir in apple cider vinegar. Add coconut butter; toss until melted.

Season to taste with salt and pepper.