Sautéed Greens with Olives (Misticanza)

The key to this dish is to cook it quickly at high heat so that you can taste each green in your mix. Too much cooking and you create one big mono flavor. Treat this recipe as a base for improvising; you can take it in so many directions—dress it with a touch of Spicy Fish-Sauce Sauce or Citrus Vinaigrette or use a soy sauce dressing.

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Step 1

Heat a glug o? olive oil in a large s?illet over medium heat. Add the garlic and coo?, stirring o?ten, until ?ust beginning to brown, about 2 minutes— don’t let it burn? Add the chile ?la?es and coo?, stirring, until ?ragrant, about 1 minute.

Step 2

Add the greens a hand?ul at a time, tossing until wilted between additions (i?

Step 3

you can, start with the tougher greens such as ?ale or escarole). Season generously with salt and blac? ?e??er and coo? until all the greens are wilted and so?tened, about 3 minutes more a?ter your last addition.

Step 4

Add the olives and 2 tables?oons lemon ?uice and toss to combine. ?aste and ad?ust the seasoning with more chile ?la?es, salt, or lemon ?uice. Finish with a nice dri??le o? olive oil.