Published September 1, 1994.
Between blanching, steaming, microwaving, and wilting, the simplest, most straightforward tender greens recipe proved to be wilting on the stovetop. We simply tossed the leaves, wet from washing, into a heated sauté pan, covered it, and cooked, stirring occasionally, until the greens were wilted by the steam from their own liquid. We then found that we got even better results when combining this technique with sautéing—we heated oil in a sauté pan, added the wet greens, covered and steamed them until wilted, and then uncovered the pan and cooked on high until all the liquid had evaporated.
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