This is a versatile cooking technique that you can use for many types of greens: vitamin green, spinach, Swiss chard, kale, or others.
1 ½ tablespoons butter
1 ½ tablespoons olive oil
2 garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches of greens, chopped into ½”-wide strips*
Heat butter and olive oil in a large skillet over medium heat. Add garlic and crushed red pepper. Sauté until fragrant (but not brown) – about 1 minute. Add any chopped stems and cook for 2 minutes to soften them. Then add chopped leaves and cook until wilted and tender, stirring occasionally – about another 6 minutes.
*You can strip and discard spinach stems, but you’ll want to eat both stems and leaves of the vitamin green and chard. Some people eat kale stems and some don’t; you decide. Just cook the stems first so that they cook longer than the leaves.