Basic Sautéed Greens

Saute kale.jpg

Ingredients

INGREDIENTS

2 to 4 cups greens (dark leafy greens such as  chard, kale, spinach, collards, bok choy, or other leafy greens)

1 to 2 tablespoons extra-virgin olive oil

¼ teaspoon sea salt

PREPARATIONS

  1. Wash, strip, and rip or cut the stems from your greens, then tear or cut the leaves into
    bite-sized pieces.

  2. Heat your frying pan. 

  3. Add olive oil. 

  4. Add flavorings, such as diced onions (saute for about 2 minutes) before adding minced garlic
    and/or spices (sauté for another minute).

  5. Add the greens and a pinch or two of salt. Sauté until they wilt/soften and their color begins to darken. For greens that take longer to cook, such as mustard greens or collard greens, you may need to  add a splash of water if the pan dries out or cover.

  6. Serve warm.

Cook’s notes

Do the greens taste bitter? Try finishing them with a little acidity, such as a spritz of lemon, vinegar, or mustard and/or with a little sweet, such as a few drops of real maple syrup, a few raisins or grapes. 

Want more flavor? Try one of these variations.

Spicy? With step 4, add a pinch or two of chili pepper
flakes and finish with a squeeze of lemon juice. 

Asian? With step 3, add 1 clove garlic, minced, and a teaspoon of freshly grated ginger. Before removing from
the heat, stir in 1 tablespoon of tamari or soy sauce and
1 teaspoon toasted sesame oil. 

Color? With step 4, add diced red bell pepper or in the last minute of step 5 had quartered cherry tomatoes.

Sweet? Adding a little sweet will balance bitter greens.

  • With step 4, add yellow or red onion slices (about 1 cup) and sauté on medium-low for 15-20 minutes to allow sugars to turn brown and caramelize.

  • Finish with 1 to 2 tablespoons of raisins or chopped dates.

Crunch? Garnish with toasted nuts or seeds just
before serving