Butter-Sautéed Wild Greens

Ingredients

• 1 pound (450g) wild greens (such as dandelion greens, chicory, and spinach) 1 pound (450g) wild greens (such as dandelion greens, chicory, and spinach)
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 6g, 0g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Wash the wild greens thoroughly and remove any tough stems or wilted leaves.
2. 2.
   Heat the butter in a large skillet over medium heat.
3. 3.
   Add the wild greens to the skillet and sauté until wilted, about 5-7 minutes.
4. 4.
   Season with salt and freshly ground black pepper to taste.
5. 5.
   Remove from heat and serve immediately.

Treat your ingredients with care...

• Wild greens — Make sure to wash the wild greens thoroughly to remove any dirt or grit. Trim off any tough stems or wilted leaves before cooking.

Tips & Tricks

• If you prefer a milder flavor, you can blanch the wild greens in boiling water for a minute before sautéing them in butter.
• Add a squeeze of lemon juice or a sprinkle of Parmesan cheese for an extra burst of flavor.
• Experiment with different combinations of wild greens to find your favorite flavor profile.

Serving advice

Serve the Butter-Sautéed Wild Greens as a side dish alongside grilled meats or fish. It also pairs well with crusty bread and a glass of Italian red wine.

Presentation advice

Garnish the dish with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for an elegant touch. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the wild greens.