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.
Sautéed Greens with Garlic
These garlicky sautéed greens are an inexpensive, easy side dish. And they take less than 15 minutes to make.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 4 servings
Calories: 87kcal
Print Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic chopped
- 1 pound mixed greens trimmed and coarsely chopped
- 1 tablespoon white wine vinegar
Instructions
- Warm the olive oil in a pan over medium heat. Stir in the garlic and sauté them until fragrant, about 2 minutes.
- Drop the greens in the pan, and stir them until brightly colored and slightly tender, about 5 minutes.
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Sodium: 30mg | Potassium: 213mg | Vitamin A: 1290IU | Vitamin C: 27.7mg | Calcium: 23mg | Iron: 0.8mg
I just tried beet greens for the first time, sauteed with onion and garlic. Mmmm. So delicious! Next time will add lemon and turmeric!
I love this dish too, but most of the time I don’t cook it! I just simply sprinkle a little sea salt over the cut greens, drizzle a small amount of raw olive oil and massage them with my hands until they soften. Squeeze some lemon juice over them and they are amazing!
Just finished eating this 10 minutes ago. I find that adding tumeric and lemon with my greens and garlic make a perfect combination.
I love greens made this way. I especially like to squeeze a bit of lemon over them after they are prepared like this. When I am feeling a bit indulgent, I love to fry the shallots in oil until they are crispy and golden, then sprinkle them over the greens.
Your lovely pictures have me craving some of these right now!