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 mix of leafy greens you have on hand, including kale, spinach, arugula, carrot tops, or swiss chard.
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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.
It is a foolproof way to use up all the extra veggies. It pairs well with just about any other side dish but I make this when my other side is the star of the show. Think saffron rice, lemon and feta roasted potatoes or homemade gluten-free corn casserole.
📖Why My Recipe Works
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.
One of my biggest pet peeves when eating vegetables is underseasoning. Not too much, or too little, this basic recipe sets the backdrop for you to create your own.
This recipe is the base for my swiss chard and lemon recipe. But I have included a list of seasoning variations you will want to try.
🧾Best Greens for Sauteing
- Spinach- Probably the easiest to work with. You can use the pre-washed bagged spinach or use the large bulk spinach. Because spinach is often sandy, start with a quick rinse, then remove any thick stems. Fill a large bowl with cold water, add the leaves, and swirl them gently to loosen any dirt. The spinach will take 2 to 3 minutes to cook.
- Kale- Just like with spinach, you can use the pre-washed baby kale. To use larger varieties, remove the stems and chop the leaves into 1-inch pieces. Kale takes 4 to 5 minutes to cook.
- Swiss Chard or Rainbow Chard- I like using baby chard greens. Destem and cut the leaves into 2-inch pieces. These greens are perfect after sauteing for about 5 minutes.
- Arugula- These peppery greens are light and airy. Arugula is easy to overcook. I cook for one minute and then turn off the heat. The residual heat will cook the greens in 1-2 minutes.
- Mustard Greens- Wash similarly to the spinach. Most people feel strongly about sauteed mustard greens but I love them. Cook them for 4 to 5 minutes.
- Collard Greens- While collard greens are typically associated with a slow cooking method, you can use the smaller leaves for sauteeing. Prep them just like the swiss chard. They take longer to cook, about 7 to 10 minutes.
- Root Vegetable Greens- Don't waste these delicious greens! The tops of turnips, carrots, beets and even radishes are great additions.If you are unsure about working with root tops try doing a 50/50 mix with root greens and kale.
- More Greens to Try - Be creative, try escarole, broccoli rabe, or even bok choy!
Additional Ingredient Notes
You will also need a neutral oil, like avocado, coconut, or olive oil, a small onion (white or yellow) or a shallot, fresh garlic, and salt.
The final ingredient is acid, specifically, I prefer apple cider vinegar but any style of vinegar or fresh lemon juice will work equally as well.
Seasoning Ideas
- Sesame- Drizzle your cooked greens with 1 teaspoon of sesame oil and 2 teaspoons of toasted sesame seeds. Top with a ¼ teaspoon of crushed red pepper flakes.
- Italian- Add ¼ cup of chopped sun-dried tomatoes with the onions and top with a ¼ cup of toasted pinenuts. Top with fresh basil and parmesan cheese.
- Greek- Mix in 1 tablespoon of chopped fresh oregano and ⅓ cup each of sliced kalamata olives and feta crumbles.
- Fall Harvest- Stir in ½ cup dried cranberries and ½ cup chopped walnuts.
⏲️How to Make Sautéed Greens
Prep the Greens
Start by thoroughly washing your greens. Many types of greens grow in sandy soil, so proper washing is key. Destem any greens that can't be sauteed (like curly kale or collard greens).
Chop large greens into 1-inch pieces, small leafy greens like baby spinach and arugula can be left whole.
Sauté The Onions
Heat your oil in a large skillet over medium to medium-high heat. Add your diced onion and cook until soft. Stir often, the onion should be softened, not caramelized. Add your minced garlic cloves. Did you know that just thirty seconds on the garlic takes the bite out of fresh garlic?
Wilt the Greens
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.
👩🏻🍳 Expert Tips
- If using a combination of greens be sure they cook for the same amount of time.
- If you are cooking the stems, like with swiss chard or bok choy, you will add the stems with the onions to soften them.
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📖 Recipe Card
Sautéed Greens
Ingredients
- 8 ounces curly kale see post for other green options
- 2 Tablespoon coconut oil or other neutral oil
- ½ medium onion diced
- 1 clove garlic minced or sliced
- 2 Tablespoon apple cider vinegar
- kosher salt and black pepper
Instructions
- De-stem greens (if needed) and tear into pieces.8 ounces curly kale
- Melt coconut oil in a high-sided sauté pan over medium heat. Add onion, 2-3 minutes until slightly soft. Add garlic and cook for 30 seconds.½ medium onion, 1 clove garlic, 2 Tablespoon coconut oil
- Add greens, stir until wilted (1-2 minutes for lighter greens, 3-4 minutes for hardy greens).
- Turn up the slightly, add apple cider vinegar and allow to deglaze slightly.2 Tablespoon apple cider vinegar
- Remove from heat, salt and pepper to taste, and serve.kosher salt and black pepper
Notes
- Any unused stems can be saved and added to smoothies
- See the post for details on cooking other types of greens.
- Post contains seasoning variations or top with lemon zest and parmesan cheese.
- I don't recommend saving leftovers; they are best the day of.
Equipment
Nutrition
Common Recipe Questions
How do you make greens taste less bitter?
For quick cooking greens, a bit of acid (vinegar or lemon juice) at the end of cooking will take a bit of the bite out. Hardier greens can be slow-cooked to sweeten the taste.
Can you freeze cooked greens?
It is not recommended to freeze raw or cooked greens. Freezing leafy greens requires a process of blanching and drying before freezing.
More Quick and Easy Side Dishes
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Michelle says
So simple but I am sure so delicious! There's something about a quick healthy and delicious recipe that always hits the mark
Veena Azmanov says
I love greens. Kale, Swiss chard and spinach are my favorite. Love the simplicity of this dish, very similar to how I like it. Though I have never used vinegar in mine. I must try next time.
Jen says
ACV makes all the difference but try it with Champagne vinegar for a twist!
Marisa Franca says
Frankly, I like all greens. We like to experiment and try out different flavor combinations. We like our kale and usually swiss chard is our special green we make during the holidays. We make it gratin style. We love sauteed kale with lots of spice. Hubby would love the touch of vinegar -- that's the way his mom made it.
Jen says
Gratin sounds delicious!
Claudia Lamascolo says
We love healthy greens and recipes like this. You sure made them look easy to make and yummy. We will love these
Dan Zehr says
You make it sound so easy! Can't wait to try this one. I like this! And the fact that you added vinegar to this recipe seems perfect. So YUMMY!
Mahy Elamin says
Looks fast and easy. Perfect combination of all ingredients. This is a great recipe for me and my family. I really like! Thank you.
Hannah Healy says
So important to get your leafy greens! This looks so good!
Lauren Vavala says
I love that you add vinegar to this recipe! My fiance always makes the greens around here and is heavy handed on the vinegar. So I'm super used to it haha! I would love to try them with coconut oil too!
Karyl Henry says
Sometimes simple is the best! That's what I do when I make kale, and I could probably eat it every day. I've never tried adding apple cider vinegar though...I'll have to do that next time. Thank you for the tip!
Jen says
A little ACV makes all the difference!