Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for Your Basic Sauteed Greens recipe. Dark leafy greens are so delicious and usually, I eat them raw - whether it be a pesto dish, a salad, collard wraps, or chopped on top of pasta - but cooked greens are so comforting, wintery, and super dense.
Sautéing is an especially easy and simple way to add greens to your diet. You can pair them with just about anything. I like them with a heavy starch like baked potatoes or rice. Last night I had them on top my creamy lentils and sweet potato slow cooker meal {Check out the photo I posted on my Instagram feed}. Add some toasted hazelnuts or sesame seeds. Throw sautéed greens on top of a stew or soup. The possibilities are endless.
And let's not forget that these dark leafy greens are what I call super hero fuel. They are the ultimate superfood - full of antioxidants, fiber and all sorts of vitamins and alkalizing minerals.
What You Will Need For Your Basic Sauteed Greens
- a pan
- olive oil
- an onion
- garlic
- veggie bouillon
That's it!
Instructions For This Recipe
In a frying pan, cook olive oil with onions. Then you'll want to add all your greens, bouillon and garlic. Add water and cook more. Watch to be sure they don't get too burned or pan is too dry. If it's dry add a little more water or a sprinkle of some oil. And keep tossing until greens are cooked and wilted - no longer crisp. And voila, you've got some fancy shmancy uber healthy sauteed greens.
Tip For Cleaning Your Greens
Set your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.
YOUR BASIC SAUTEED GREENS
Equipment
- Frying pan or wok
Ingredients
- 1 head Dark leafy greens i.e. kale, collards, swiss chard
- 2 cups Spinach leaves
- 3 tablespoon Shallots or yellow onion chopped
- ½ cup Olive oil
- 2 cloves Garlic pressed
- 1 tsp Vegetable Bouillon vegetable stock concentrate
- ⅓-1/2 cup Water
- to taste Sea salt & Pepper
Instructions
- In a frying pan, heat olive oil and add onions. Cook until onions are translucent {about 2-3 minutes}.Mix with a wooden spoon or spatula.
- Add greens, bouillon, and garlic. Keep tossing in the oil and get them nice and coated and wilted {less than a minute}.
- Add water and cook for another 3-5 minutes. Watch to be sure they don't get too burned or the pan is too dry. If it's dry add a little more water or a sprinkle of some oil. Keep tossing until greens are cooked and wilted - no longer crisp.
- Serve immediately. Or store greens in an airtight container in the fridge. 4 days max.
Julie
Great photos! And now I'm craving cooked greens 🙂
Juli Novotny
haha. i know. they are really yummy! make them 😉
Kelli Burgess
How much Olive Oil or Coconut Oil do you use for this?
Juli Novotny
Hi Kelli - you might need to add more water if it seems to not be cooked yet and/or olive oil. Depending on your diet needs. I prefer less water and more oil for health reasons, but to make it taste richer the oil is fantastic. You just don't want the greens to dry up or burn but you don't want them too wet! 😉 hope that helps.
Juli Novotny
1/2 Tbsp - I screwed up the recipe when switching to the printable pinnable recipe card. I will have to fix it. Sorry for that.
gurian6
How much oil do I use? It says 1/2. Is that 1/2 cup, 1/2 tsp, ???
Juli Novotny
1/2 Tbsp - I screwed up the recipe when switching to the printable pinnable recipe card. I will have to fix it. Sorry for that.
Sylvia
Where did cabbage, carrots, bell pepper and green onion come from? They are not in the ingredient list. How much does one use of these? Graded, minced, finely chopped?
Juli Novotny
Hi Sylvia, so annoying, something happened to the recipe when I changed the format. I can't even figure out why but it happened to all the recipes that I changed to recipe cards. I'm sorry. I'm going to try and fix it all. Thanks for comment.
Mel
Does it really take 10 hours to cook?
Willamena
Why would you cook this 10 hours if you are sautéing them that sounds a little strange. Can you explain , you can cook anything in less time than that.
Juli Novotny
Somehow I never saw your comment until now 🙁 But it's supposed to say minutes not hours. I tried out a new recipe widget and it screwed my whole recipe up. Sorry about that.
Jackie
OMG this looks amazing, and so simple, thank you so much, I just picked a bunch of greens from the garden and was looking for something quick, easy and clean. Thanks so much!
Juli Novotny
I really hope you enjoyed it!
Sue Fox
How much olive oil?
Am I missing something, prep time 5 hours, cook time 10 hours??
Juli Novotny
Hi Sue, I had embedded a recipe widget and instead of minutes it showed hours? I fixed it. Sorry for confusion.