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Garlicky Sautéed Greens

Top of the mornin’ to you!  Transform healthy leafy greens into an easy vegetable side with fragrant garlic, a finishing splash of sherry vinegar and a sprinkle of red pepper flakes! 

Garlicky Sautéed Greens

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Garlicky sautéed greens is one of those very versatile recipes to keep in your back pocket. For a simple and satisfying vegetarian dinner, serve with brown rice or quinoa, and a protein, like golden tofu or tempeh.

Greens for garlicky sautéed greens

Choose any mix of leafy greens, or choose just one. Today I used Russian red kale with frilly purple leaves and beet greens this time.   The tender mild beet greens were a nice complement for the stronger kale.

At Farmer’s Markets and at the natural food store here in town, you usually find beets with their gorgeous leafy tops intact, the leaves with barely a wilt. That’s two veggies for the price of one—fresh greens and their bulbous root. What to do with the beet greens? Make garlicky sautéed greens!

2 bunches of greens will seem like a HUGE amount, but they’ll shrink down to serve 4 to six persons. Robbie and I love garlicky greens and sometimes end dinner with only enough for one person’s lunch the next day.

The splash of sherry vinegar not only heightens the flavor, it also softens the intensity of both the greens and the garlic. Take a bite before and after and taste the difference.

Garlicky Sautéed Greens

Garlicky Sautéed Greens recipe notes:

  • Sherry vinegar is delicious with sautéed greens, but you can substitute lemon juice or apple cider or red wine vinegar.
  • If chard is one of your greens, chop and include the stems. Stir them into the hot oil before adding the garlic, and sauté 5 minutes, until they soften. Then add the garlic.
  • If using a tougher green, like collard greens, plan on more cooking time.
  • I’m a big believer in a garlic press for mincing garlic—I rarely chop it by hand. Mine is high-quality stainless steel and has lasted for many years.
  • You might also like these Green Enchiladas with arugula and spinach.

Make it a fabulous week–get in the kitchen and cook something easy and nutritious!

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5 from 1 vote
Garlicky Sautéed Greens
Garlicky Sautéed Greens
Prep Time
10 mins
Cook Time
8 mins
Total Time
16 mins
 

These versatile greens are so flavorful you'll be pulling out the garlic every time you have leafy greens in your fridge. Serve with brown rice or quinoa, and beans or tofu. Makes 4-6 servings.

Course: Side Dish
Cuisine: Vegan, Gluten Free
Keyword: kale, garlic, easy recipe
Servings: 5 servings.
Calories: 63 kcal
Ingredients
  • 2 bunches greens (see note)
  • 2 tablespoons olive oil
  • 3 cloves garlic , minced
  • ¼ teaspoon fine sea salt
  • 1 tablespoon sherry vinegar
  • Pinch red pepper flakes , optional
Instructions
  1. Wash the greens well, but do not dry. Strip and discard the leaves from the stems. Coarsely chop the leaves into 1 ½-inch pieces, more or less.
  2. Heat the olive oil in a large skillet over medium flame. Add the garlic and cook and stir a minute or so, until fragrant but not brown.
  3. Sir in the chopped greens and sprinkle with salt. Cover and cook until the greens are tender, about 5 minutes. Splash with vinegar, stirring it into the greens along with the red pepper flakes, if using. Taste and adjust seasoning.
Recipe Notes
  • Choose one or several different greens. I like to mix one stronger green, like kale, and one more tender green, like chard or beet greens.
  • If using a tougher green, like collard greens, plan on more cooking time.
  • If chard is one of your greens, chop and include the stems. Stir them into the hot oil before adding the garlic, and sauté 5 minutes, until they soften. Then add the garlic.
Nutrition Facts
Garlicky Sautéed Greens
Amount Per Serving
Calories 63 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 125mg5%
Potassium 119mg3%
Carbohydrates 2g1%
Protein 1g2%
Vitamin A 2280IU46%
Vitamin C 27.9mg34%
Calcium 37mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

5 comments

  • Maura

    Top of the mornin’ to you, Letty! It’s spicy mustard greens for us today. Thank you! xo Reply · 17 March, 2016

    • Thanks Maura–Greens for the win! Reply · 17 March, 2016

  • Katie

    We have another favorite Corned Beef story. Mom went on a retreat weekend and left Dad in charge. She started corned beef and cabbage in the pressure cooker and Dad didn’t remember to cool the cooker down and took a hammer to it to open. Dinner was off the ceiling! I hate boiled cabbage and stir-fry it with celery, onion, garlic. Our kids would eat almost a head of cabbage this way. I got the idea from an old Betty Crocker recipe for Chinese cabbage. When I learned about Colcannon I just stirred in mashed potatoes to the stir-fry. Then I got lazy and just cooked, unpeeled red taters to the cabbage and we’d eat lots. Reply · 20 March, 2016

    • Katie, I had heard of a Daddy disaster pressure cooker story–but didn’t know it was with the corned beef and cabbage! So many folks have food-on-the-ceiling pressure cooker stories–it’s hard to convince them to explore the time-saving delicious meals made possible with pressure cookers. Thanks for the giggle. Reply · 20 March, 2016

  • […] dollops of something tasty on top. Author Hamshaw’s favorite socca toppings include avocado, garlicky sautéed greens and salty olive tapenade. I did just that, to rave […] Reply · 16 April, 2016

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