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Simple Sauteed Greens

Total 20 mins, includes cooling time
Active 20 mins
Makes 4 to 6 servings
TIP: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    • 2 tablespoons olive oil
    • 1 type of allium, such as diced shallot, diced onion, minced garlic, or a combination of these
    • 3/4 cup any fruit or citrus on the firmer side, such as diced apple or pear, or fresh figs or pomegranate seeds
    • 1/2 cup chopped dried fruit (literally, anything will work)
    • 1/4 cup chopped nuts or seeds
    • 1/4 cup wine or 1 to 2 tablespoons red wine vinegar or lemon juice, or a combination of these
    • Kosher salt
    • 1 1/2 pounds greens, such as baby spinach, kale, or other tender winter greens
    • 1/4 cup cheese, such as crumbled feta or blue cheese, or shaved Parmesan
    1. Heat the olive oil in a 10-inch skillet over medium heat. Add the shallot/onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Stir in the fresh fruit, dried fruit, and nuts and cook, stirring occasionally, until the fruit just barely begins to soften, about 1 minute.
    2. Pour in the wine, vinegar, or lemon juice and allow the mixture to simmer until reduced, about 1 minute. Season with a pinch of salt. Add as many greens as will fit in the skillet and cook, tossing with tongs, until they start to wilt. As the greens wilt, add more greens and cook, tossing, until all the greens are barely wilted, 1 to 2 minutes. Top with your choice of cheese and toss into the greens to warm. Serve immediately.

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