Our mixed field greens are heartier than lettuce: think young kale, chard, bok choy, mustard and other cooking greens. They’re good raw in a salad, but a quick sauté turns a big bag into a warm, savory side in five minutes. Don’t be alarmed when it shrinks; that’s the point.

Storage: In the bag in the fridge. Best within 5-7 days.

Serves 2 · 10 minutes

Ingredients

  • 1 bag mixed field greens (about 8 oz)
  • 2 tablespoons olive oil or sauteeing fat of choice
  • 3 cloves garlic, sliced or rough cowboy chop.  I have been known to microplane my garlic into a delightful paste of sorts
  • Pinch of red pepper flakes
  • 1/4 teaspoon salt
  • Squeeze of lemon, or a splash of any vinegar

Directions

  1. Rinse the greens and shake off most, but not all, of the water. Tear any large leaves into bite-size pieces.
  2. Warm the oil in a large skillet or pot over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute, until the garlic becomes aromatic and is just about to turn golden.
  3. Add the greens (it will look like way too much) and the salt. Toss with tongs as they wilt, 2–4 minutes, until tender but still bright green.
  4. Take off the heat, add lemon or vinegar, and taste for salt.

Make it a meal: Pile over toast with a fried egg, stir into pasta with Parmesan, or fold into scrambled eggs.