This isn’t so much a recipe as a technique. It’s a how to for a quick way to whip up a green side. The greens listed here are crunchy when raw and mushy when overcooked – so you want to get them to the point where you’ve got tender but still with a bit of tooth, or snap, to them. That is to say, al dente. So the secret here is to blanche them first, then cook in the pan at high heat, since you also want to give them a bit of that hot oil and garlic sizzle, so that you’re not just eating boiled veggies.
Ingredients:
- 1 bunch (say, 1 lb) greens, washed, tough ends trimmed, ready to go
- 2 cloves (or to taste) garlic, minced
- ¼ cup olive oil
- Juice of ½ lemon
- Salt and pepper
Directions:
Bring a large pot of water to a boil; when it arrives at a rolling boil, salt it generously. Dump the greens into the water and DO NOT WALK AWAY. This is one of the fundamental rules of my kitchen: never walk away from a blanch. They’re done blanching when they’ve brightened significantly and are about 2/3rds done. After the first minute or so, you’ll want to taste one every 30 seconds or so to gauge when they’re done. That moment will arrive fast, and leave quickly, so be alert and don’t wander off.
When the greens are done, drain them and if you’re not going to move to the next step immediately, shock them in an ice water bath (best) or run under cold water until cool. Once they’ve cooled, drain them or leave them in a colander or strainer to drain so that they’re not sitting in water, leaching out flavor and nutrients.
When you’re ready to finish the dish, heat the olive oil in a large skillet over high heat. When the oil is shimmery, add the garlic and cook, stirring constantly, for about 30 seconds. Do not let it burn. It should just be beginning to brown when you add the greens. Toss once or twice to evenly distribute the oil and garlic, then continue to cook on high heat, tossing every 30 seconds or so, until they’re done, about three minutes. At this point, turn the heat off, squirt the lemon juice over them, tossing to coat evenly, place on a serving dish, serve and enjoy immediately.
Alternately, you can roast these vegetables after blanching, too: simply toos with the garlic, salt, pepper, and olive oil, then spread thin on a baking sheet and roast at 450 degrees for about 10 – 15 minutes, shaking the pan once or twice during the process. Finish with a squirt of lemon juice.
The Grumpy Gastronome 
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