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Wilted Spring Greens

Contributed by: Chris WebAdmin. of

An assortment of assertively flavored young, tender spring greens, quickly sautéed in olive oil and aromatically seasoned with balsamic vinegar, garlic and hot red pepper, makes a bold companion to roasted or grilled meat or poultry.


  • 1 bunch broccoli rabe, about 1 1/4 pounds
  • 1 bunch kale, about 1 pound
  • 1 bunch Swiss chard, about 1 pound
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground pepper


Trim away any tough stem ends from the broccoli rabe, then cut the stalks crosswise into 2-inch pieces. Trim off the tough kale stems and cut the leaves crosswise into strips 1 inch wide. Cut off the white ribs from the Swiss chard and discard. Cut the green leaves crosswise into strips 1 inch wide.

In a large frying pan over medium heat, warm the olive oil. Add the broccoli rabe and kale and toss with tongs until they just begin to wilt, about 3 minutes. Add the Swiss chard and continue to toss until the broccoli rabe, kale and Swiss chard have wilted completely but are still bright green, 3 to 5 minutes longer.

Raise the heat to high and add the balsamic vinegar, garlic and red pepper flakes. Continue to cook, tossing constantly, until the ingredients are well mixed, about 1 minute. Season to taste with salt and pepper.

Transfer to a warmed serving dish, and serve immediately.

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