Smoky Greens Sauté

  • 1 ¾ lb. greens
  • 2 Tbs. olive oil
  • 2 garlic cloves
  • ½ cup drained canned diced tomatoes
  • ½ tsp. smoked Spanish paprika (Pimenton de la Vera)
  • Pinch of fennel seeds
  • 2 tsp. white wine vinegar
  • salt and pepper

Chop greens, dicing stems and chopping leaves coarsely.  In a large, deep skillet, bring 2 cups of water to a boil.  Add leaves and stems of greens an cook over high heat until just tender, about 8 minutes.  Drain in a colander, pressing to extract extra liquid.  Wipe out skillet.  Add the olive oil and heat until shimmering.  Add the garlic and cook over moderately high heat, stirring, until just beginning to color.  Add the tomatoes and paprika and cook until slightly thickened, a few minutes.  Add cooked greens, fennel seeds and a couple of tablespoons of water, if needed.  Cook 2 to 3 minutes longer.  Stir in white wine vinegar, season with salt and pepper, and serve immediately. From Food and Wine February 2005.   NOTE:  I didn’t have smoked paprika, so I started the sauté by cooking ¼ lb. of bacon, cut into small pieces.  I added the garlic after that and continued with the recipe, using regular paprika in place of smoked.