Total Time
Prep 10 mins
Cook 5 mins

Beet greens, bok choy, spinach, kale, Swiss chard or any combination of greens can be used in this recipe. The greens can be served as a side dish, or under grilled fish or chicken

Ingredients Nutrition


  1. Heat oil in large skillet. Add garlic and shallots and cook on low heat until soft and frangrant. (Add a bit of water if vegetables start to stick).
  2. Add greens and toss with garlic mixture.
  3. Add wine and bring to boil. When greens start to wilt, turn them. Cover and cook for a few minutes longer. Season with salt and pepper.


Most Helpful

I really enjoyed this as a side dish and it was simple to prepare. I do not keep any wine so I used chicken broth, but I strongly recommend wine so it doesn't get a 'soup' taste. There was so much liquid that I kept the lid off once the greens wilted, and even drained some off. (I threw the leftovers into a pan with pasta for a quick lunch the next day) Delicious!

5thCourse November 01, 2008

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