Looking for a delicious way to get your daily dose of greens? You’ve found it! This Seasoned Greens recipe is a total game-changer, turning a simple bunch of leaves into a warm, savory, and incredibly nutritious side dish. It’s versatile enough for any meal and packed with an astonishing amount of protein, calcium, and vitamins. Whether you use sturdy kale, tender spinach, or a mix of your favorites, this dish comes together in minutes. Say goodbye to boring salads and hello to your new favorite way to eat your veggies!
Ingredients
• Makes about 3 cups / 750 mL
• 1 tbsp / 15 mL coconut oil or olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 12 cups / 3 L vegetable greens (kale, spinach, chard, etc.), chopped
• 2 tsp / 10 mL ground cumin
• 1 tsp / 5 mL paprika
• 1/2 tsp / 2 mL dried thyme
• 1/4 tsp / 1 mL salt
• 1 tbsp / 15 mL freshly squeezed lemon juice
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring until it becomes translucent.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the mountain of greens to the pot, along with the cumin, paprika, thyme, and salt. Stir everything well to coat the greens with the seasonings.
4. Partially cover the pot and cook for 2 to 5 minutes, stirring frequently. The cooking time will vary depending on the type of greens used—cook just until they are wilted and tender to the bite.
5. Remove the pot from the heat and stir in the fresh lemon juice. Serve immediately or at room temperature.
Nutritional Information
• Nutritional Highlights
• Per 1 cup / 250 mL serving
• Calories: 192
• Protein: 9 g
• Fat: 7 g
• Carbohydrates: 31 g
• Calcium: 387 mg
• Iron: 6 mg
• Vitamin A: 2062 mcg
• Vitamin C: 326 mg
Pro Tips
• For the best texture, combine sturdy greens like kale or collards with tender ones like spinach. Add the tougher greens first and cook for a minute before adding the tender ones.
• Don’t overcrowd the pot. If you’re making a very large batch, it’s better to cook the greens in two separate batches to ensure they sauté rather than steam.
• Add a pinch of red pepper flakes with the other spices for a gentle, warming heat.
• To boost the flavor and healthy fats, finish the dish with a sprinkle of toasted sesame seeds or chopped nuts like walnuts or pecans.
FAQ
Q: Is this seasoned greens recipe a good source of plant-based protein
A: Yes, it’s an excellent source. A single one-cup serving provides an impressive 9 grams of plant-based protein, making it a fantastic and nutritious addition to any vegetarian meal.
Q: How can I make these seasoned greens a complete vegetarian meal
A: To turn this side dish into a balanced main course, serve it over a bed of quinoa or brown rice and top with a can of rinsed chickpeas or some pan-fried tofu for extra protein and fiber. A sprinkle of toasted nuts or seeds will also add satisfying texture and healthy fats.
Q: Can I use frozen greens instead of fresh for this recipe
A: Absolutely. If using frozen greens, be sure to thaw them completely and squeeze out as much excess water as possible before adding them to the pot. This prevents the dish from becoming watery and ensures the greens sauté properly. You may also need to reduce the cooking time slightly.
Q: What are the best greens to use for high calcium
A: For a calcium boost, prioritize sturdy greens like collard greens, kale, and spinach. This recipe is an excellent way to get a significant amount of your daily calcium, with one serving providing 387 mg.
