Very Tender Greens in Garlic Sauce

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Very Tender Greens in Garlic Sauce

 

1 to 2 tablespoons extra-virgin olive oil

1/2 medium onion, chopped

2 large cloves garlic, thinly sliced

salt and freshly ground black pepper

2 bags, 20 ounces baby spinach, or washed chard or

escarole, chopped

1/2 Granny Smith apple, cut into 1/4-inch dice,

optional

freshly ground nutmeg or mace

1 tablespoon good grade butter

 

In a large skillet, heat oil over medium-high. Add

onion and saute 1 minute. Turn heat to medium, stir in

garlic and cook 1 minute. Sprinkle with salt and

pepper and turn heat up to high. Blend in the greens,

adding more as each batch wilts in the heat. Saute

greens 1 minute, or until wilted, tender but still

bright-colored. Add diced apples if desired.

Season greens with nutmeg to taste. As you pull them

off the heat, swirl in the butter so it barely melts.

Serve immediately.

Serves 2 to 3.