This foolproof recipe for simple sautéed greens recipe takes less than 10 minutes from prep to table. Perfect for your weeknights, using any leafy greens you have on hand from swiss chard to spinach.
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.
But when life calls and the greens start to pile up you 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 the our Herby Turkey Kale Soup to see what I am talking about!
How to Make Simple 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. Turn 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 and 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. 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?
This foolproof recipe takes less than 10 minutes from prep to table. Perfect for a weeknight using any greens you have on hand from swiss chard to spinach.
- 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