Wilted greens

A mound of greens, briefly wilted over high heat, is a great foil for any kind of rich food, even though it has a little olive oil in it too. I use this a lot, sometimes unnamed mixes of miscellaneous greens, sometimes one specific variety. Spinach, though not delicate young ‘real’ spinach, and chard are excellent; kale is coarser but is my favourite, especially the black Italian variety which cooks to such a dark, vivid green. Small amounts of other greens like rocket, beet leaves and fris