Sauteed Cooking Greens

Kale, swiss chard, pak choi, cabbage, and turnip/radish greens are great to enjoy sauteed. Check out this recipe for a quick and healthy side dish.

Yields1 Serving
Prep Time10 minsCook Time8 minsTotal Time18 mins
 12 Bunches Kale, Swiss Chard, Cabbage, and/or Turnip/Radish Greens, de-stemmed and roughly chopped
 3 Cloves Garlic, sliced or minced
 ¼ cup Extra-Virgin Olive Oil
 ½ cup Vegetable Stock, White Wine, or Water
 Salt and Pepper, to taste
 Red Pepper Flakes, to taste
 2 tbsp Red Wine Vinegar
Chicken
1

Heat olive oil in a large saute pan over medium-high heat. Once shimmering, add garlic and cook until soft, 1 to 2 minutes.

2

Add greens to the pan, turn the heat to high and add your stock/water/white wine. Toss the greens with the oil and liquid. Cover and cook for 5-7 minutes. You are looking for the greens to be soft but still vibrant in color.

3

Remove the cover and cook for for an additional 1-2 minutes until the liquid has evaporated. Stir occasionally. Season to taste with salt, pepper and red pepper flakes. Add vinegar and toss.
Serve and enjoy!

Notes:
4

Adapted from: New York Times Cooking

Ingredients

 12 Bunches Kale, Swiss Chard, Cabbage, and/or Turnip/Radish Greens, de-stemmed and roughly chopped
 3 Cloves Garlic, sliced or minced
 ¼ cup Extra-Virgin Olive Oil
 ½ cup Vegetable Stock, White Wine, or Water
 Salt and Pepper, to taste
 Red Pepper Flakes, to taste
 2 tbsp Red Wine Vinegar

Directions

Chicken
1

Heat olive oil in a large saute pan over medium-high heat. Once shimmering, add garlic and cook until soft, 1 to 2 minutes.

2

Add greens to the pan, turn the heat to high and add your stock/water/white wine. Toss the greens with the oil and liquid. Cover and cook for 5-7 minutes. You are looking for the greens to be soft but still vibrant in color.

3

Remove the cover and cook for for an additional 1-2 minutes until the liquid has evaporated. Stir occasionally. Season to taste with salt, pepper and red pepper flakes. Add vinegar and toss.
Serve and enjoy!

Notes:
4

Adapted from: New York Times Cooking

Sauteed Cooking Greens