Sautéed Greens With Garlic And Lemon Recipes

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LEMON-GARLIC GREENS SAUTE



Lemon-Garlic Greens Saute image

This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.

Provided by Eat Your Vegetables

Categories     Collard Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch collard greens (about 5 c chopped)
1 bunch kale (about 5 c chopped)
1/3 cup lemon juice
1 tablespoon garlic, minced
3 tablespoons olive oil

Steps:

  • Roughly chop the greens and wash them thoroughly.
  • To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
  • Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
  • Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
  • Serve warm.

SAUTEED GREENS WITH LEMON



Sauteed Greens with Lemon image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, finely chopped
1 pound fresh kale, Swiss chard, spinach, or beet greens washed and rinsed and stems removed
1 tablespoon lemon juice
Salt and pepper

Steps:

  • In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON



Sautéed Greens with Chiles, Garlic and Lemon image

Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

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