Sautéed Greens With Smoked Paprika for Two
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.
- Serves: 2 persons
- 1 ½tablespoons 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)
Step 1Place 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 2Add 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 3Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.