Sauteed Greens with Meyer Lemon and Garlic

By á-4010

Ingredients

• 4 pounds Swiss chard or kale, tough stems removed and leaves coarsely chopped
• 2 tablespoons kosher salt, plus more to season as desired
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 6 –8 tablespoons fresh Meyer lemon juice (from 3 to 4 lemons)
• Freshly cracked black pepper

Details

Servings 6

Preparation

Step 1

Bring a large pot three-fourths full of water to a boil over high heat. Add the greens and salt. Bring the water back to a gentle boil, cover the pot partially, and cook until the greens are tender, 4 to 5 minutes.

Place a large colander in the sink. Drain the greens in the colander and let them sit to drain and cool for about 10 minutes. Once the greens are cool enough to handle, squeeze all the excess moisture from them with your hands. (Up to this point, the recipe can be completed up to several hours in advance. Set the greens aside at room temperature for up to 2 hours, or refrigerate if longer.)

In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the garlic and cook, stirring, until it begins to brown, about 1 to 2 minutes. Add the greens and sauté until heated through, about 2 to 3 minutes. Remove from the heat, add half of the lemon juice, season to taste with salt and pepper, and toss well.

Taste again and adjust the seasoning with more lemon juice, salt and pepper if needed. Transfer to a warmed serving bowl or platter and serve right away