Sautéed Greens With Smoked Paprika for Two
Published Nov. 11, 2020
- Total Time
- 10 to 20 minutes, depending on the greens
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons extra-virgin olive oil
- 1large shallot, thinly sliced
- 1large garlic clove, thinly sliced
- Kosher salt and black pepper
- ¼teaspoon smoked paprika
- 1small bunch greens, such as kale, chard, spinach or mustard greens, torn into bite-size pieces (about 6 cups)
- ¼cup turkey, chicken or vegetable broth, or use water, plus more as needed
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (2 servings)
130 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
- Step 2
Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
- Step 3
Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.
Private Notes
Comments
Great flavor combination and easy to make. Served it with fried eggs and a microwaved potato as a simple meal.
Likely rainbow chard isgiving it the color. I made this today with rainbow chard. It was amazing.
I have made a version of this for many years that my family loves, but with one difference: instead of using olive oil, I chop bacon, sauté it, remove the crispy bacon bits to garnish at the end, and toss the greens in with the shallots that I’ve sautéed in the bacon fat before simmering with a little stock. Has converted many people who previously thought they didn’t like greens.
Doubled the recipe. Used kale and replaced the olive oil with duck fat because we had some sitting around. Great!
The 1/4 teaspoon of smoked paprika didn't add much flavor, granted I used about 4x the amount of the greens! To compensate I doubled the smoked paprika, added regular paprika, cayenne, and hot paprika. Basically, a paprika fest. Also, sherry vinegar and lemon juice. Vinegary, spicy greens served over polenta. Delicious.
This was an absolutely fabulous recipe. Simply Scrumptious. I made it with two bunches of Swiss chard and a bunch of beet greens, one shallot, and one garlic. This cooked down in about 8minutes to a hefty portion for three people. I didn’t need the extra quarter cup of water, because I dried about half the leaves before throwing in the pan. Everyone in my family loved it, so this will become a weeknight staple.
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