The darker the green, the more nutrients in the leaf. Swirling a little butter into the greens as you take them off the stove delivers fresh butter lushness without excess fat.
1-2 Tablespoons extra-virgin olive oil
1/2 medium onion, chopped
2 large cloves garlic, thinly sliced
salt and freshly ground black pepper
2 (10-ounce) bags baby spinach, or washed chard or escarole, chopped
1/2 Granny Smith apple, cut into 1/4-inch dice (optional)
freshly ground nutmeg
1 Tablespoon good-tasting butter
In a large skillet, heat oil over medium-high heat.
Add onion and sauté 1 minute.
Turn heat to medium, stir in garlic and cook 1 minute.
Sprinkle with salt and pepper and turn heat up to high.
Blend in the greens, adding more as each batch wilts in the heat.
Sauté greens 1 minute, or until wilted, tender but still bright-colored.
Add apple dices if desired.
Season greens with nutmeg to taste.
As you pull them off the heat, swirl in the butter so it barely melts.
Serve hot or warm.
Serves 2 to 3