Sautéed Greens with Garlic

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Charlotte Lake/Shutterstock
The Editors
2 to 4 servings
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Do you know how to cook nutrient-dense greens (such as chard, kale, collards, mustard) in a flavorful way that people will enjoy? Our simple Sautéed Greens with Garlic recipe is a great side dish that comes together quickly.

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
6 cups raw greens (about 2 large bunches)
Optional: 1/4 teaspoon red pepper flakes
Kosher salt and pepper, to taste

Rinse and dry greens. Tear leaves off stems, and thinly slice the leaves crosswise.

Heat the oil in a large skillet over moderate heat and add the garlic (and red pepper if desired). Cook for 1 to 2 minutes, just until garlic starts to brown. Stir constantly.

Add the greens (a few handfuls at a time) and toss with oil. Cover and steam. The timing depends on the green and your preference. We cook until just tender (2 to 10 minutes).

Season with salt and pepper.

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The Almanac Chefs

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