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Any Greens Sauté

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Hands-on time 25 mins
Total time 25 mins

Makes 4 servings

Greens can be cooked in minutes over high heat, making it possible to serve collards on a busy weeknight. Try this recipe with whatever green you've got on hand, or mix a few varieties together.


  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound collard, turnip, or mustard greens, washed, trimmed, and cut into thin strips
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 teaspoon dried crushed red pepper
  • Kosher salt
  • Freshly ground black pepper

How to Make It

  1. Cook shallot and garlic in hot oil in a Dutch oven over medium heat, stirring often, 1 minute. Stir in greens in batches, and cook, stirring often, 7 to 8 minutes or until crisp-tender. Stir in vinegar and red pepper. Season with kosher salt and black pepper. Serve immediately.