How to Saute Greens

Step 1: Greens
Leafy greens can make a great side dish. You can use any seasonal variety, but here we have fresh rainbow chard. First, take the whole stem and cut off the leaves. Set the stems aside.

Step 2: Rusticated Leaves
Take your leaves and roll them up. Then take your knife and cut the leaves into ribbons. Keep things rustic -- it doesn't have to be perfect! Set leaves aside.

Step 3: Chop Stems
Take the stems and cut them into small, half-inch pieces. Again, they don't have to be perfect.

Step 4: Skillet Sizzle
Pour a little bit of olive oil into a skillet on medium heat. You should start to hear it sizzle and see a bit of smoke. Add some rough-cut garlic to the pan.

Step 5: Stems First
Once you smell the aroma of your garlic, add your chard stalks to the skillet. They're crisper than the leaves, so you want to cook them a little longer, about 3-4 minutes.

Step 6: Season Stems
Season your stems with a pinch of cracked black pepper and a pinch of chili flake.

Step 7: Leaves
Once the garlic starts to look golden brown, add your leaves to the skillet, letting them steam for a second. Then give them a light shake in the pan.

Step 8: Plate Greens
Once the leaves look a bit wet and you start hearing them snap and crackle, they're ready to be taken off the heat and transferred to a serving dish.

Step 9: Nuts
Sprinkle a little bit of toasted pine nuts on top of the greens. To toast them, put the nuts in a pan with nothing else. Let the dry heat work its magic until they're golden brown. Pro tip: Chinese pine nuts are slightly cheaper than the Italian ones.

Step 10: Pepper It Up
Add a pinch of fresh black pepper right on top of the dish.

Items You'll Need for this GMC Trade Secret

• 1 Bunch Rainbow Chard
• 1 Garlic Clove
• Pine Nuts
• 1/2 Lemon
• Parmigiano-Reggiano or parmesean cheese
• Chili Flakes
• Sea Salt
• Fresh Black Pepper
• Skillet