A baseline way to prepare most any leafy cooking green quickly and tastily. I mostly use this recipe kale and swiss chard. You can also include other veggies if you have them (carrots, summer squash, etc.).
1 bunch of kale or swiss chard
1 onion (any kind, sliced)
2 cloves of garlic
2tbsp Olive oil
Lemon juice or red wine vinegar
1 tbsp butter (optional)
White wine (optional, sort of)
Salt and pepper to taste
Heat the olive oil in a large skillet. Add the sliced onion, some salt and pepper and let cook over medium heat while you prepare the greens (you can also do this in advance if you don’t feel like multitasking). Cut the very end off the bunch of greens then strip the leafy part off of the stem.
Chop up the stems and throw them in with the onion for a few minutes. This will give them a head start since they take longer to cook than the leaves.
Next, rough chop the leaves and the cloves of garlic. When the stems and onions have softened a bit, add the leaves and garlic to the pan. It might seem too full at first but the leaves will cook down quickly. Sprinkle some lemon juice (I usually do about half a lemon) and do your best to stir them until your dinner has become a more manageable volume. Add more salt and pepper
At this point your greens will be a really vibrant color but not fully cooked so I usually add some water, cover, and turn the heat down a bit. Let them cook for about 5 minutes.
Uncover and check the tenderness of the greens. If they’re still too tough, keep cooking with the lid on, adding more water if needed. If they are done enough, turn the heat back up to medium to cook off the excess liquid. I like to add some white wine at this stage if you have it. Vinegar or more lemon juice works as well. This will give some sweetness as it evaporates.
Once the liquid is mostly gone (i.e. it doesn’t look at all soupy), add the butter and turn the heat off. Add more salt and pepper if needed and eat!