By Melissa Clark
- Total Time
- 10 to 20 minutes, depending on the greens
- Rating
- 4(390)
- Notes
- Read community notes
Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for a silkier dish, while sturdy kale and collard greens give it more heft. Just adjust the cooking time as needed to make sure your greens are thoroughly tender.
Featured in: A Sweet, Simple Menu of Thanksgiving Recipes for Two
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Ingredients
Yield:2 servings
- 1½tablespoons extra-virgin olive oil
- 1large shallot, thinly sliced
- 1large garlic clove, thinly sliced
- Kosher salt and black pepper
- ¼teaspoon smoked paprika
- 1small bunch greens, such as kale, chard, spinach or mustard greens, torn into bite-size pieces (about 6 cups)
- ¼cup turkey, chicken or vegetable broth, or use water, plus more as needed
- Lemon wedges, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
130 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
Step
2
Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
Step
3
Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.
Ratings
4
out of 5
390
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Cooking Notes
Jonny
Great flavor combination and easy to make. Served it with fried eggs and a microwaved potato as a simple meal.
Lori
Likely rainbow chard isgiving it the color. I made this today with rainbow chard. It was amazing.
Caroline
I have made a version of this for many years that my family loves, but with one difference: instead of using olive oil, I chop bacon, sauté it, remove the crispy bacon bits to garnish at the end, and toss the greens in with the shallots that I’ve sautéed in the bacon fat before simmering with a little stock. Has converted many people who previously thought they didn’t like greens.
Austin
This is terrific, very crispy and an excellent side dish. Would recommend doubling as it was barely enough for two servings.
Maynard
I pretty much make this dish everyday (when it's not summer) and have used many greens. though the favorite is broccoli rabe, kale is good as is chard and escarole. can also prepare cabbages and bok choy this way.
Isabel
Delicious! Adding the chard stems partway through sautéing the shallots prevents waste and also adds nice texture and color!
Rosalind Streeter
This was an absolutely fabulous recipe. Simply Scrumptious. I made it with two bunches of Swiss chard and a bunch of beet greens, one shallot, and one garlic. This cooked down in about 8minutes to a hefty portion for three people. I didn’t need the extra quarter cup of water, because I dried about half the leaves before throwing in the pan. Everyone in my family loved it, so this will become a weeknight staple.
C
This was an excellent side with Duck Sausage and mashed potatoes. I didn't have the paprika (!) so I sprinkled white balsamic gingerly on the (Lacinato) Kale. Excellent foil against the sausage and potato.
Sidnee
An Italian friend taught me to add a few chopped anchovies. Amazing!
Ricky Carandang
Tried this with oyster sauce instead of paprika and it works too.
Anne
I followed the recipe as written but used blanched and sliced escarole along with (very quickly blanched) sliced rainbow chard. I served it as a side dish but then later used it as a topping for the Times’s savory oatmeal (in lieu of spinach) - along with a poached and runny egg and some coarsely chopped roasted (unsalted) almonds. It was of the gods - it has transformed my morning oatmeal!
Anne
I followed the recipe as written, but used blanched sliced a squirrel, along with slightly blanched and sliced rainbow chard. It was wonderful as a side dish. It was even more wonderful as a topping in Lou of the spinach preparation for the Times’s savory oatmeal recipe (in lieu of the prescribed spinach preparation), along with a runny poached egg, and some coarsely chopped roasted, unsalted almonds. This was truly of the gods, and has transformed my morning oatmeal!
Meredith
I added Dijon mustard, maple syrup, and hot sauce to the shallots and garlic before adding the greens. Really really good, will make again!
Andrea
Simple but flavorful! I added chickpeas to add some protein and served it over rice and topped with a fried over-easy egg
Isabel
Delicious! Adding the chard stems partway through sautéing the shallots prevents waste and also adds nice texture and color!
jenben
I used onions not shallots. And spinach - I also added some fresh dill I had. Made two servings. First night served with Tofu with spicy sauce and rice. Second night crumbled feta into it. Delicious both nights!
Clareanartist
Easy to make and flavorful. I used rainbow chard and spinach and was really pleased with the results.
Robin
I just couldn't get the paprika flavor to come out, even after doubling the amount. I made this with lacinato kale, fwiw. I don't plan to make this again.
Libby
This is wonderful! So flavorful. Served with OL eggs and leftover steak for a great brunch meal. Will definitely make again.
Lekh Gupta
This was wonderful in a taco with some broiled chicken and a spicy salsa. I added some bell peppers in with the shallots and some honey at the end to cut the bitterness of the collards.
Mary (Cville)
I made this with spinach tonight and served it with leftover pork chop and a baked sweet potato--what a nice meal and not too complicated.
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