Food Network: Sauteed Greens with Vinegar

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Sauteed Greens with Vinegar
Recipe courtesy Michael Chiarello

Ingredients
4 quarts mixed greens, thick stems removed (such as
broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Instructions
Shake the rinsed greens in a colander to remove the
excess liquid, but the leaves don't have to be thoroughly dry.

Heat a large pot over high heat until very hot. Add the olive oil. When the oil is
almost smoking, add the garlic and cook for a few seconds until it is light brown.
Add a couple of handfuls of greens and toss with tongs, incorporating the garlic
so it doesn't burn on the bottom of the pan.

Add the remaining greens all at once, or in batches if your pot isn't large enough
to hold it all at once. Toss constantly so the greens wilt evenly. When wilted,
season with salt and pepper. Continue cooking over high heat, tossing often, until
the excess liquid evaporates.

Turn greens out into a bowl and let it cool to room temperature, then season with
vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat
cold.

Michael's Notes: The wine vinegar will cause the greens to lose their beautiful
green color. You can omit it, but I think it improves their taste.