1/2 Photos of Sauteed Greens With Garlic
Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful.
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Units: US | Metric
- 2 bunches fresh greens (Chard, collards, kale or mustard)
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 jalapeno pepper, seeded and finely minced (optional)
- 1 -3 pinch red pepper flakes, to taste
- 1 tablespoon sherry wine vinegar or 1 tablespoon cider vinegar
- 1/2 teaspoon kosher sea salt, plus more to taste
- 1Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
- 2Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
- 3Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
- 4Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
- 5Serve as a side dish (or a meal) with cornbread.
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Nutritional Facts for Sauteed Greens With Garlic
Serving Size: 1 (10 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 34.6
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 291.3 mg
- Total Carbohydrate 1.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.2 g
The following items or measurements are not included:
sherry wine vinegar