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The Best Sautéed Greens with Garlic – vegetarian recipe
Stav Kogan

The Best Sautéed Greens with Garlic

A simple, lightning-fast method to transform any leafy green into a fragrant and delicious side dish by wilting them first, then sautéing with garlic, butter, and olive oil.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 125
Ingredients Method Nutrition

Ingredients
  

  • 1 ½ pounds / 680g (24 oz) leafy greens (spinach, kale, collards, escarole), washed and stemmed
  • ½ tablespoon (7 g / 0.25 oz) butter (or vegan butter)
  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil
  • 4 cloves garlic, minced
  • Freshly ground black pepper, to taste
  • for Perfect Greens
  • A squeeze of fresh lemon juice or a splash of white wine vinegar at the very end will brighten the entire dish.
  • For a touch of heat, toss in a pinch of red pepper flakes with the garlic as it sautés.
  • Watch the garlic carefully! It can go from perfectly golden to bitter and burnt in a matter of seconds.

Method
 

  1. Roughly chop the cleaned and stemmed greens.
  2. Place them in a large, dry skillet. For tender greens like spinach, the water clinging to the leaves is enough. For tougher greens like kale or collards, add 2-3 tablespoons (45 ml / 1.5 fl oz) of water.
  3. Cover the skillet and cook over medium heat for 5-7 minutes, or until the greens are wilted but still vibrant green. Tougher greens may need a few extra minutes to become tender.
  4. Transfer the wilted greens to a colander and gently press out as much excess water as you can with the back of a spoon. This step is key to avoiding a soggy dish!
  5. Wipe the skillet dry and return it to medium heat.
  6. Add the butter and olive oil.
  7. Once the butter is melted, add the minced garlic and sauté for 2-3 minutes until fragrant and just beginning to turn golden. Be careful not to let it burn.
  8. Add the drained greens back to the skillet.
  9. Toss everything together to coat the greens in the garlicky oil and sauté for another 5 minutes until heated through.
  10. Season generously with freshly ground black pepper and serve immediately.
  11. Don't overcrowd the pan. If you're making a very large batch, it's better to wilt the greens in two separate batches to ensure they cook evenly.

Nutrition

Calories: 125kcalCarbohydrates: 11.4gProtein: 5.1gFat: 9.3g

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