|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 3g||12%|
|Total Sugars 1g|
|Vitamin C 37mg||187%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
New to cooking with greens and just looking for a simple way to prepare them? A great way is to just lightly sauté them with a bit of garlic, along with scallions or shallots in olive oil. Add a sprinkle of sea salt and pepper. You might want a little heat, so you can add a touch of hot sauce, or a bit of acid; lemon juice plays really well with bitter greens, brightening them up. That's all you really need.
Vegetarian, vegan, and gluten-free, these sautéed greens are super nutritious and delicious and make a great side dish. Otherwise, consider serving baked or fried tofu on top, and you've got a simple vegetable stir-fry to accompany quinoa, rice, or any other grain or grain mix. If you're not eating vegan, grate a little cheese right on top; try fresh parmesan or a goat gouda.
"A perfect side dish recipe to have with any meat base dish. There is a perfect hint of garlic in this recipe, the kales are very tender with bright green color. Overall a great addition for any dining table. Feel free to squeeze some lemon juice on top before serving" —Tara Omidvar
1 large bunch kale, or Swiss chard
1 large bunch spinach
1 tablespoon olive oil
2 to 3 cloves garlic, minced
3 large green onions, or 1 large shallot, finely chopped
Sea or kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Give the the greens a good rinse and let them dry, or pat them dry gently with clean towels.
Removed and discard the thicker stems from the kale or chard. The thinner, softer stems are fine to leave on. Coarsely chop into chunks a bit bigger than bite-sized. The greens will cook down and reduce in size.
Once your greens are clean, heat the oil in a large skillet over medium heat. When the oil shimmers, add the garlic and cook until fragrant, about 30 seconds.
Add the onions or shallot and continue to cook until softened, an additional 1 to 2 minutes.
Add kale or chard to the skillet and cook until the greens wilt and are just barely tender, 6 to 8 minutes for kale, and a little less for the chard.
Add the spinach, and cook, stirring until just wilted but still bright green, 1 to 2 minutes.
Season with salt and pepper, to taste.
If you've never sautéed greens such as kale, Swiss chard, and/or spinach, it may look like a lot in the pan. They will shrink down when they cook, but the trick is to not overcook them; then they just get soggy. This recipe maximizes their tenderness and cooks them in batches because they take up a lot of room in the pan, and cook at different rates.
Feel free to drizzle the cooked greens with your favorite high-quality extra virgin olive oil if you've got one. It will taste delicious.
Any combination of greens will work in this recipe. You can use collards, which will take a little longer than kale or chard, you can use all spinach if you want a taste that's a little earthier. If you like peppery, bitter greens, try a combination of arugula with these other greens, or cook up some broccoli rabe, which is the most starkly bitter of all of them.
If all you've got on hand are baby greens such as kale or spinach, you can use them, too. Just be aware that they'll cook quickly, within a matter of minutes.