Simple Boiled Greens

By Clare de Boer

Updated Dec. 17, 2024

Simple Boiled Greens
Kate Sears for The New York Times.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(51)
Comments
Read comments

Greens, boiled in properly salted water, make an ideal companion to almost any dish. Served with spiced duck, or a similar saucy braise, they provide soft, nourishing relief to every eater and gallantly soak up what’s on the plate. Dinosaur kale (also known as lacinato or Tuscan kale), Savoy cabbage and brussels sprouts are particularly suitable during winter. Let the greens drain and steam dry fully before drizzling with olive oil or topping with a knob of butter.

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Ingredients

Yield:6 servings
  • Kosher salt (such as Diamond Crystal)
  • 3garlic cloves, peeled and bruised
  • 2bunches dinosaur kale (also known as lacinato or Tuscan kale), ends trimmed
  • 2tablespoons olive oil or butter
  • Flaky sea salt, if needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

65 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 170 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

  1. Step 1

    Bring a large pot of heavily salted water to the boil with the garlic cloves.

  2. Step 2

    Add the kale and boil, pressing it down with a spoon or plate so it stays submerged, until a leaf taken between your fingers can be crushed to a paste, about 15 minutes.

  3. Step 3

    Drain the kale and the garlic in a colander. Allow it to drip and steam dry completely before placing it on a platter and drizzling with olive oil. Taste and, if needed, add a sprinkle of flaky salt before serving.

Ratings

5 out of 5
51 user ratings
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Comments

kl

What does "steam dry"entail??

MZH

Boiled greens are a staple in Greece. They are boiled in plain salted water without any kind of flavorings and are served dressed with olive oil and lemon for wild dandelion greens( which are the most pricey in the farmer's markets)and other similar cultivated greens and olive oil and wine vinegar for beet greens and chard.In this country my favorite is boiled broccoli rabe ,but also like mustard greens , collard etc.

Connie

I also wondered about 'steam dry'. I found this online; "It means to drain the [kale]and then put it back in the hot pot with no heat so that the rest of the moisture steams out "

Add lemon

If you want to make the iron in the greens bio-available.

maxanaga

Thank you others for commenting on excessive salt levels!

C

These remind me of the Beatrice Inn’s (from the 90s) escarole side. I was never one for greens as a kid, but I loved those. I would bet they were prepared similarly as these. I only had spinach on hand and this was phenomenal. Glad that I don’t have to think about how to prepare greens for a while. Thanks :-)

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