Sautéed Greens with Roasted Garlic Cloves and Caramelized Cipollinis

I'm a lucky guy, and I know it.

Adam Anderson, former chef at Lucia's (currently at Whole Foods), has agreed to try a little Simple, Good, and Tasty experiment. Each week, he's agreed to take a look at what comes in my Harmony Valley CSA box and create a new recipe using its ingredients. The first one is right up my alley - it uses all sorts of great local foods, and it looks extremely easy. Here goes:

Sautéed Greens with Roasted Garlic Cloves and Caramelized Cipollinis

Serves 3-4


  • 3 lbs. braising greens (spinach, kale, chard, mustard greens, collard greens)
  • 1 head garlic
  • 8 small cipollini onions
  • ½ cup olive oil
  • tt salt and pepper


  1. Thoroughly wash all braising greens and remove tough, inedible stems. With the exception of chard, most braising greens possess an inedible stem, which needs to be removed prior to cooking. In the case of Chard, remove the stems, cut into a medium dice and add to the sauté.
  2. Once greens have been washed, cut the greens in half lengthwise and then run your knife through them crosswise. This will break the greens down into manageable pieces to be both cooked and eaten.
  3. Preheat the oven to 350°F.
  4. Pull apart the head of garlic so you end up with individual cloves. Being careful not to crush the garlic too much, place a knife on each clove and apply gentle pressure. This helps to loosen the skin and will speed up the prepping process. Remove the skin off each clove of garlic, toss with 3 tbsp. olive oil, season with salt and pepper and roast until nicely browned (about 15-20 minutes).
  5. Meanwhile, remove the root end and the skin from the cipollini onions. Place a sauté pan over medium heat with 3 tbsp. olive oil and let come up to temperature. Once it's up to the right heat, place the cipollinis in the pan flat side down and season with salt and pepper. Turn onions over once they have become well caramelized. Once caramelized on both sides, set aside.
  6. Place a large pot over high heat with 4 tbsp. olive oil. Once it's up to desired heat (should be smoking slightly), add the prepped braising greens, season with salt and pepper, and sauté until wilted. At this point, add the caramelized cipollini onions and roasted garlic. Season to taste and serve. 

This dish can be served hot or cold. Bon appetit!