Note: Use this recipe as a guide. The quantity of bread crumbs, olive oil, and seasonings will vary depending on the quantity of greens and what type of greens you are using.
- homemade bread crumbsfor a more in depth recipe, click on the link above, otherwise follow this simple guide:Heat about 1.5 tablespoons of olive oil in a skillet over medium-high heat; sprinkle in about a cup of bread crumbs; season with a pinch of salt; stir until golden; remove from heat until ready to use.
- olive oil
- greens (chard, watercress, radish, beet, mustard, kale, etc), any thick stems removed
- kosher salt
- minced garlic (optional — I don’t use it for radish greens)
- crushed red pepper flakes (optional)
- splash of vinegar
- Place greens in a large bowl filled with cold water. Let them soak for a few minutes so that the dirt falls to the bottom of the bowl. Place in a colander to drain. Shake gently to remove excess water, but there is no need to spin them dry.
- Heat a large skillet over high heat. Drizzle in some olive oil — again, quantity will vary depending on quantity of greens. When it starts skidding, add the greens. Season with a pinch of salt. Add minced garlic if you are using and a pinch of crushed red pepper flakes if you are using.
- Using tongs, begin flipping greens around so they wilt evenly. This should happen very quickly if you are using tender greens such as radish, watercress, spinach, etc. Add a splash of vinegar and remove from the heat.
- Sprinkle in bread crumbs to taste, toss, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes