Late-Summer-Greens Sauté

Ingredients for Late-Summer-Greens Sauté

• 60ml extra-virgin olive oil

• 240ml thinly sliced shallots

• 2 garlic cloves, crushed

• 1 teaspoon crushed red pepper flakes

• 800g assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped

• 1/4 cup apple cider vinegar

• 3 tablespoons unsalted butter

• Kosher salt, freshly ground pepper

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; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.