Sautéed Greens with Garlic

Photo Credit
Charlotte Lake/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
2 to 4 servings
Category
Course

Do you know how to cook nutrient-dense greens (such as chard, kale, collards, or mustard) in a flavorful way that people will enjoy? Our simple Sautéed Greens with Garlic recipe is a great side dish that comes together quickly.

Ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
6 cups raw greens (about 2 large bunches)
Optional: 1/4 teaspoon red pepper flakes
Kosher salt and pepper, to taste

Instructions

  1. Rinse and dry greens. Tear leaves off stems, and thinly slice the leaves crosswise.
  2. Heat the oil in a large skillet over moderate heat and add the garlic (and red pepper if desired). Cook for 1 to 2 minutes, just until garlic starts to brown. Stir constantly.
  3. Add the greens (a few handfuls at a time) and toss with oil. Cover and steam. The timing depends on the green and your preference. We cook until just tender (2 to 10 minutes).
  4. Season with salt and pepper.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...