Simply Sautéed Greens

Swiss Chard Saute.jpg

This is our go-to weeknight side dish. It comes together in less than 15 minutes and pairs perfectly with so many dishes. We often have it with brown rice and white beans. 

Simply Sautéed Greens

Serves 2

1 large bunch greens (Swiss chard, kale, or collards)
1 Tbs. extra virgin olive oil
1/8 tsp. red pepper flakes
1 garlic clove, thinly sliced
Sea salt, to taste

Roughly chop chard  + remove thick bottom stems. If using kale, remove stems and ribs. Rinse well in colander, but do not dry well.

Heat olive oil in a large sauté pan over medium heat. Add red pepper flakes and garlic. Cook until garlic is soft, but not brown. About 60 seconds. 

Next, add Swiss chard and residual water from rinsing (this will steam the greens). Toss to combine with the garlic and season with a pinch of salt. Cover and cook for 5 minutes until wilted and tender, but still bright green — cook time will depend on the type and age of the greens). Remove lid and sauté 1-2 minutes more, until most of the liquid has evaporated.

Tip: Use any leftovers the next morning in a frittata! 

Notes: I like to mix up the greens in this method depending on what's available. If you have leftover beet greens, add those! Something peppery? Try a few handfuls of mustard greens.