Sauteed Greens with Garlic

This dish is a staple at our table regardless of season since quality greens are often available year-round.   The dish is inexpensive, yet it can be made even less expensive by using the greens attached to the root vegetables you pick up at the market: the beet greens, the turnip greens etc.   Greens are a rich source of folic acid, beta carotene and other nutrients.

Not only do we eat this dish throughout the year, but we also find that it’s a great sidedish regardless of the meal: a phenomenal accompaniment to morning fried eggs, great with savory soups for lunch and a perfect side for supper.

Sauteed Greens with Garlic



  1. Start by chopping the garlic and the shallots. Some people prefer them minced, but I love big, sweet chunks of garlic.
  2. Trim the stems from the leafy part of the greens as was done for this Swiss chard. In some cases, you can reserve the stems and use them like celery.
  3. Roll the greens lightly and cut them in thin strips as shown above.
  4. Heat your desired fat in a pan, and fry your shallots and onion until they’re tender.
  5. Add the greens and cook until they’re bright. Add a touch of dried red pepper.
  6. Serve warm.