Garlicky Greens, Three Ways
Dark leafy greens are the most underworked side dish in home cooking. One five-minute technique — a hot pan, olive oil, sliced garlic, a splash of water — turns any bunch into the best thing on the plate. From there, three easy directions.
The base technique
Warm three tablespoons of olive oil with three sliced garlic cloves over medium heat until the garlic barely turns blond. Add two big handfuls of washed greens (water clinging to the leaves is your steamer), toss, cover for two minutes, uncover, and toss until silky. Salt at the end.
Way one: with chili and lemon
Add chili flakes with the garlic and finish with lemon zest. The default. Good with everything from salmon to quesadillas.
Way two: sesame-ginger
Swap the olive oil for toasted sesame oil, add a thumb of grated ginger, finish with soy sauce and toasted seeds. Built for rice bowls and lunch prep.
Way three: with white beans
Fold in a cup of drained white beans during the last minute and mash a few. Suddenly it is a lunch — add an egg and it is dinner.
Greens are the backbone of our nutrition philosophy: leafy, dark, and eaten every day. Our Produce aisle restocks them every morning.
