Wilted Greens
Wilted greens come together in a single pan in five to ten minutes, which makes them an easy side for almost any main. The base is garlic or shallots browned in olive oil, with a little butter for richness, and soy sauce stands in for salt at the end. Tat soi is the first choice, but chard or any dark leafy green works. Leave out the butter and it suits vegan and low-fat diets.
Instructions
Rinse the greens well and remove the base. If you are using a large-leaf green such as chard, tear the leaves into smaller pieces.
Melt the butter and olive oil together in a wok or sauté pan over medium-high heat.
Add the garlic or shallots and sauté until they turn golden.
Add the greens and cook, stirring constantly, until they are just lightly wilted.
Take the pan off the heat and cover it. Let the greens steam in the residual heat for a minute or two.
Toss with about 1 tbsp of soy sauce just before serving.
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