Easy and Healthy Sautéed Greens

This easy and healthy Sauteed Greens recipe is my go-to weeknight dinner vegetable. It’s literally a 5-minute solution for a delicious side any night of the week.

Leafy Greens in a Red Skillet

How to Make Healthy Sautéed Greens

So intense there is just no way I could possible eat them all in salads. So Simple Sautéed Greens to the rescue. Below you’ll find one of my all time favorite recipes to cook any type of green. Kale, Swiss Chard, Collard Greens… you name it. If it’s leafy and hearty, it’s going to work well in this recipe. Once you’ve got these wilted down, you can serve them any which way. I made you a video if that makes it easier too! It’s over in the culinary school tab with all my other go-to veggie hacks!

How to Use Sautéed Greens:

  • As a side dish with protein. 
  • Adding greens to pasta makes for a quick and easy dinner.
  • Stuffed into poultry before cooking for a quick stuffing. 
  • Delicious on top of pizza!

Daily Servings of Leafy Greens

Harvard Health says, “The USDA recommends two to three cups of vegetables per day for adults. But because greens aren’t very dense, it actually takes about two cups of raw greens to make the nutritional equivalent of a one-cup serving of vegetables. That’s also true for sturdier leafy greens such as kale, chard, collards, and bok choy.”

Sauteed Greens on a Wooden Cutting Board

Leafy Greens in a Red Skillet

Easy and Healthy Sautéed Greens

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This easy and healthy Sauteed Greens recipe is my go-to weeknight dinner vegetable. It's literally a 5-minute solution for a delicious side any night of the week.

Ingredients

  • 3 tablespoons olive oil
  • 4 bunches leafy greens, stems removed, leaves coarsely chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  1. In a large skillet, heat oil over medium-high heat.
  2. Add the greens, in batches if necessary, letting them wilt before adding remaining batches.
  3. Once wilted, add an additional 1 tablespoon of oil and the garlic. Saute for 30 seconds or until fragrant.
  4. Finally, add the white wine and let it cook out. Add the lemon juice, red pepper flakes, and season with salt and pepper. Drain any remaining moisture before serving.

Notes

Leafy Greens

Use any leafy greens you have on hand. Here are some of my favorites: Kale, Spinach, Swiss Chard, Rainbow Chard, Collards, etc.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 148mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g

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