Garlicky Sautéed Greens
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.
Servings: 5 servings.
- 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
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.
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.
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.
- 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.
Calories: 63kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Sodium: 125mg | Potassium: 119mg | Vitamin A: 2280IU | Vitamin C: 27.9mg | Calcium: 37mg | Iron: 0.3mg