Sautéed Greens

This wonderful dish is a mainstay—a go-to on the menu at Barbuto. The greens should be seasonal, and this recipe makes grand use of leftover or soon-to-be-discarded bruised outer leaves of lettuce and cabbage. The formula is fairly set in stone: two cloves of garlic, smashed and slightly cooked in olive oil, a mix of greens, and the most important ingredient—water. As most greens are 90 percent water, one would think that they needed no extra water to extract their intrinsic powers. Not tru