LATE-SUMMER-GREENS SAUTé
Christensen's vinegary, buttery, barely cooked greens stay bright in color and flavor.
Provided by Ashley Christensen
Time 30m
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 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.
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