Equipment
Ingredients
Main
- 20 ml olive oil
- 100 g shallot, thinly sliced
- 15 g garlic, thinly sliced
- 2 g kosher salt
- 1 g smoked paprika
- 180 g greens, torn into bite-size pieces
- 60 ml broth
- 1 lemon, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 218 kcal
- Protein
- 11 g
- Carbohydrates
- 19 g
- Fat
- 12 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 756 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 20 mg
- Potassium
- 998 mg
- Calcium
- 173 mg
- Iron
- 4.0 mg
- Magnesium
- 86 mg
- Phosphorus
- 131 mg
- Zinc
- 1.4 mg
- Vitamin A
- 297 mcg
- Vitamin C
- 63 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 367 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.30 mg
- Niacin
- 2.6 mg
- Folate
- 36 mcg
- Water
- 164 g
Sources: USDA FoodData Central
Method
Heat the olive oil in a large skillet over medium-high heat (approx. 190°C/375°F) for about 20 seconds until the oil shimmers.
Add the sliced shallots and garlic to the pan. Cook for 2 minutes, stirring occasionally, until the vegetables soften and the edges turn light golden.
Season the mixture with a pinch of kosher salt and the smoked paprika.
Place the torn greens into the skillet and toss with tongs to combine with the aromatics until they start to wilt.
Pour in the broth or water. Bring the liquid to a simmer and cook until the greens reach your desired tenderness (3 minutes for spinach, up to 15 minutes for kale).
Taste the dish and add more salt or pepper if required. Serve hot with lemon wedges on the side.
Chef's Notes
- For the best flavor, use high-quality extra virgin olive oil. Its fruity notes will complement the greens and paprika.
- Don't overcrowd the pan when sautéing the shallots and garlic. This ensures they soften and become fragrant rather than steaming.
- The cooking time for the greens can vary significantly. Taste a piece of the stem or leaf to gauge tenderness, especially with heartier greens like kale or chard.
- Smoked paprika can burn quickly. Add it with the shallots and garlic and stir it in well to prevent scorching.
- The broth reduction at the end concentrates the flavors. If you prefer a saucier dish, you can add a little more broth or a splash of white wine.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Warm in a skillet over medium heat with a splash of water until heated through.
Troubleshooting
Garlic tastes bitter
Cause: Garlic was sliced too thin or heat was too high, causing it to burn.
Fix: Cannot be fixed; discard and restart if bitterness is overwhelming.
Prevention: Monitor the garlic closely during the sauté phase and reduce heat if it browns too quickly.
Greens are tough or chewy
Cause: Insufficient simmering time or lack of moisture.
Fix: Add 30ml more broth and continue simmering under a lid for 5 minutes.
Prevention: Ensure enough broth is used and cook until the specific type of green is tender.
Cultural Context
Sautéed greens are a staple throughout the Mediterranean, with variations found in Spanish 'acelgas salteadas' and Italian 'verdure saltate.' The addition of smoked paprika lends a Spanish influence, evoking the rustic flavors of Iberian cuisine. This simple dish is often served as a light accompaniment to grilled meats or fish.
