Greens with Crispy Onions and Chili Crisp

Getting reviews...

Level: Easy

Total: 30 min
Active: 25 min

Yield: 8 servings

Molly thinks you have to have veggies at your Thanksgiving table, but they should be cozy, steamy and warming (salads take note, you’re not 100% welcome). This recipe is a quick stovetop side to free up oven space and deliver on flavor. Topped with canned crispy onions because it’s Thanksgiving and chili crisp for heat, it's an easy way to dress up simple greens.

Level: Easy

Total: 30 min
Active: 25 min

Yield: 8 servings

Ingredients

Deselect All

3 bunches hearty greens (about 12 ounces/336 grams per bunch), such as kale, mustard greens, collards or chard

2 tablespoons neutral oil

1 1/2 teaspoons kosher salt

1 tablespoon grated fresh ginger

4 cloves (16 grams) garlic, thinly sliced

2 tablespoons unseasoned rice vinegar

Chili crisp, for serving

Store-bought crispy onions, for serving

Directions

Remove any tough stems from the greens and tear the leaves into large pieces. Wash well in a colander, letting excess water cling to the leaves.
Heat a large Dutch oven over medium heat and add the oil. When the oil is hot, add enough greens as will fit in the pan and stir to coat in the oil. Cook until they wilt down enough that you can add the second batch, 1 to 2 minutes. Add the remaining greens and salt and stir to combine. Cover and cook, stirring occasionally, until the greens are tender but still bright green, 10 to 15 minutes.
Create an open space in the middle of the pan and add the ginger and garlic. Cook until sizzling and fragrant, about 1 minute. Drizzle with the vinegar, toss and remove from the heat. Serve the greens drizzled with chili crisp oil and crispy onions. Leftover greens will keep in the refrigerator for 2 to 3 days.