Quick-sautéed greens with garlic, lemon confit, and chile flakes from Taste & Technique: Recipes to Elevate Your Home Cooking (page 163) by Naomi Pomeroy and Jamie Feldmar

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Accompaniments: Pan-seared salmon; Sole piccata; Lacquered duck confit; Milk-braised pork shoulder

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Notes about this recipe

  • Eat Your Books

    Can substitute spinach for Swiss chard.

  • SheilaS on March 07, 2023

    This is the way I usually cook greens but the lemon confit certainly adds a nice touch. The only thing I do differently is to just smash the garlic and remove it before serving so the flavor isn't as strong.

  • maryfa on August 26, 2017

    Made with 100% spinach it was delicious. I cannot eat garlic, and did not miss it in this recipe.

  • Zosia on April 04, 2017

    I'm sure it would be better made with lemon confit, but made with lemon zest, the suggested substitute, it was fine but not special (and it was a little light on the garlic).

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