Wilted Mixed Greens Recipe

  • 1 1/2 pound mixed tender or baby greens such as young chard, kale, mustard greens, spinach, beet greens, dandelion, and arugula, coarse stems discarded and leaves coarsely chopped (20 cups)
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  1. Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour.
  2. Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat.