Sautéed Greens
A versatile, quick-cooking side dish that showcases tender leafy greens with customizable aromatics, fats, and seasonings. Swap your greens, proteins, and flavor profiles to create everything from garlicky spinach to spiced kale.
Ingredients
Method
Wash and roughly chop your chosen leafy green. Mince or slice the garlic and any other aromatics you're using. Measure out your broth or liquid if using.
Heat the cooking fat in a large skillet over medium-high heat until shimmering (about 1 minute).
Add garlic and any other aromatics (onion, shallot, ginger). Cook, stirring frequently, for 30 seconds to 1 minute until fragrant, being careful not to burn.
Add the chopped greens in batches, stirring and allowing each batch to wilt slightly before adding the next (about 2–3 minutes total). The greens will reduce significantly.
Pour in the broth or liquid if using. Stir well and cook for 2–3 minutes until the greens are tender and any excess liquid has mostly evaporated.
Add salt, pepper, and any optional umami ingredients (soy sauce, miso, hot sauce). Taste and adjust seasoning as needed.
Remove from heat and stir in the acid (lemon or lime juice) if using. Top with fresh herbs and cheese, if desired, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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