SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO
Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for a silkier dish, while sturdy kale and collard greens give it more heft. Just adjust the cooking time as needed to make sure your greens are thoroughly tender.
Provided by Melissa Clark
Categories vegetables, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
- Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
- Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.
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Asabe Kabir
[email protected]This dish was a bit too spicy for me. I think I'll use less smoked paprika next time.
Bruno Toulouse
[email protected]I'm not a fan of smoked paprika, but I still liked this dish. The greens were cooked perfectly and the flavors were well-balanced.
Marthaguity Guity
[email protected]This dish is a great way to use up leftover greens. I always have a bunch of greens leftover after I make a salad, and this is a great way to use them up.
Alitariq Alitariq
[email protected]I love the smoky flavor that the paprika gives to this dish. It's a great way to add some depth of flavor to your greens.
Jackray Laneab
[email protected]I've made this dish several times now, and it's always a hit. It's a great weeknight meal that's quick and easy to make.
Sumi Lawati
[email protected]This recipe is a great way to get your kids to eat their greens. My kids loved it!
Peyton Gabrielli
[email protected]I'm not a big fan of greens, but this dish changed my mind. The smoked paprika really made the difference.
Brad West
[email protected]I made this dish for a potluck, and it was a hit! Everyone raved about it.
jackobo Mfikwa
[email protected]I'm always looking for new ways to cook greens. This recipe was a great find!
Antonio Murphy
[email protected]I'm a beginner cook, and this recipe was easy to follow. I was able to make a delicious dish that my family loved.
cheap luggage
[email protected]This recipe is a great way to use up leftover greens. I had a bunch of kale and collard greens that I needed to use up, and this dish was the perfect solution.
Sabbir Munshi
[email protected]I served this dish with grilled chicken and roasted potatoes. It was a complete meal that everyone enjoyed.
Laurie Steve
[email protected]I added a few chopped almonds to the greens for some extra crunch. It was a nice touch.
Ferdi Bill
[email protected]I'm not a fan of smoked paprika, so I used regular paprika instead. The dish still turned out great!
Miraj Ali
[email protected]I followed the recipe exactly, but my greens turned out a bit too salty. I think I'll use less salt next time.
Shanzay cheema
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Sade Rhoda
[email protected]The combination of flavors in this dish was divine. The smokiness of the paprika complemented the bitterness of the greens perfectly.
Oparah Josephine
[email protected]My kitchen was filled with the fantastic aroma of sautéed greens and smoked paprika. It was a delightful experience cooking this dish.