Because greens like chard or beet greens are more tender than collards and kale, they don’t need quite as long cooking. Simply exposing them to a few minutes of heat with a small amount of liquid will wilt them without completely turning them into mush. The super fast approach is a lifesaver on a busy week night or even for breakfast topped with a couple of eggs!
What you need:
1 tsp fat if choice (FOC)
kick it up a notch by cooking 1-2 pieces of bacon & cooking in rendered fat
1 medium onion, sliced into half moons
1 bunch tender leafy greens, such as chard, mustard greens or amara
1 tbsp apple cider vinegar
1 tbsp tamari
What to do:
Heat pan oven medium high. Melt FOC and add sliced onion with pinch of salt. The salt helps to draw liquid out of the onion and begin to caramelize. Lower heat to medium and cover to sweat onions for 3-5 minutes, checking regularly.
Collard greens, kale, chard, mustard greens, etc. can all be prepped this way.
De-stem greens by holding the base of the stem, wrapping other hand around bottom of leaves and pulling stem through. You can either finely chop stems and add them or save them for smoothies. Lay greens on top of each other and roll up like a cinnamon roll. Now run knife through roll to create ribbons. This is otherwise know as a chiffonade.
Add greens to pan and toss to coat with FOC and liquids from onion. Add vinegar and tamari and cover for 3-4 minutes. Greens should be wilted and tender.
Add cracked pepper and adjust seasoning as desired.