This foolproof recipe for simple sautéed greens takes less than 10 minutes from prep to table. A perfect side dish for your busy weeknights. This sautéed greens recipe uses any leafy greens you have on hand including kale, spinach or swiss chard.
Every season has its favorite green, bok choy in the winter or arugula in the spring. Between our CSA and the fact that I randomly write”greens” on every shopping list we always have something on hand so we can throw together a quick side dish.
But when life calls and the greens start to pile up we need a go-to recipe to fall back on. So it is either sauteed greens or I throw them in a pot a soup in place of noodles. Check out our Herby Turkey Kale Soup to see what I am talking about!
How to Make Sautéed Greens
The goal of this recipe is to give you a template to follow for your favorite greens. A quick sauté on the onion to soften gives a slight sweetness but keeps the texture needed to stand up to the greens. we love caramelized onions, just not for this.
Next, thirty seconds on the garlic takes the bite out without burning. Add the greens, turning the greens frequently to ensure they evenly wilt. Finally, a touch of acid in the form of apple cider vinegar removes any bitterness.
You can use any vinegar you like Or even lemon juice. An optional garnish of lemon zest is always a nice touch. I love citrus zest on pretty much everything in the winter. It makes the grey Ohio skies feel way less depressing!
And yes, I do love fancy leafy greens with roasted pine nuts or preserved lemons but I don’t always have time for that (or the ingredients on hand!). So, I stick with what works. easy sautéed greens! My favorite is a combination of kale and swiss chard. But sometimes I am just lopping off the top of my turnips and going to town. What is your favorite green to play with?
- 1 bunch greens (kale, spinach, swiss chard etc)
- 2 tbsp coconut oil
- 1/2 medium onion
- 1 clove garlic
- 2 tbsp apple cider vinegar
- De-stem greens (if needed) and tear into pieces
- Melt coconut oil in high sided sauté pan over medium heat
- Add onion, 2-3 minutes until slightly soft
- Add garlic, cook 30 seconds
- Add greens, stir until wilted (1-2 minutes for lighter greens, 3-4 minutes for hearty greens)
- Turn up heat slightly, add apple cider vinegar and allow to deglaze slightly
- Remove from heat, salt to taste and serve
- Stems can be saved and added to smoothies