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Garlicky Sautéed Greens
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time8 minutes
Total Time16 minutes
Course: Side Dish
Cuisine: American, Asian
Keyword: garlic, kale
Servings: 5 servings.
Calories: 63kcal

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

  • 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.

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 kale or collard greens, plan on more cooking time--about 15 minutes.
  • 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

Calories: 63kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Sodium: 125mg | Potassium: 119mg | Vitamin A: 2280IU | Vitamin C: 27.9mg | Calcium: 37mg | Iron: 0.3mg