Equipment
Ingredients
Main
- 20 ml olive oil
- 100 g shallot, thinly sliced
- 15 g garlic, thinly sliced
- 2 g kosher salt
- 1 g smoked paprika
- 180 g greens, torn into bite-size pieces
- 60 ml broth
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium-high heat (approx. 190°C/375°F) for about 20 seconds until the oil shimmers.
Add the sliced shallots and garlic to the pan. Cook for 2 minutes, stirring occasionally, until the vegetables soften and the edges turn light golden.
Season the mixture with a pinch of kosher salt and the smoked paprika.
Place the torn greens into the skillet and toss with tongs to combine with the aromatics until they start to wilt.
Pour in the broth or water. Bring the liquid to a simmer and cook until the greens reach your desired tenderness (3 minutes for spinach, up to 15 minutes for kale).
Taste the dish and add more salt or pepper if required. Serve hot with lemon wedges on the side.
Chef's Notes
- For the best flavor, use high-quality extra virgin olive oil. Its fruity notes will complement the greens and paprika.
- Don't overcrowd the pan when sautéing the shallots and garlic. This ensures they soften and become fragrant rather than steaming.
- The cooking time for the greens can vary significantly. Taste a piece of the stem or leaf to gauge tenderness, especially with heartier greens like kale or chard.
- Smoked paprika can burn quickly. Add it with the shallots and garlic and stir it in well to prevent scorching.
- The broth reduction at the end concentrates the flavors. If you prefer a saucier dish, you can add a little more broth or a splash of white wine.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Warm in a skillet over medium heat with a splash of water until heated through.
