Sautéed Greens With Chiles Garlic And Lemon Recipes

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GREENS WITH GARLIC AND CHILES



Greens with Garlic and Chiles image

Tuscan kale (also called dinosaur or lacinato kale) has a slightly sweeter flavor than regular kale. Choose the smaller leaves, which are tender and more mild than larger leaves.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
4 bunches hearty leafy greens, such as kale, preferably Tuscan, or chard, stemmed and coarsely chopped (16 cups)
Coarse salt and freshly ground pepper
3 garlic cloves, thinly sliced
1 fresh red chile, such as cayenne or finger, thinly sliced crosswise

Steps:

  • Heat 2 tablespoons oil in a large skillet over high heat. Add kale and 2 tablespoons water. Reduce heat to medium. Cook, covered, stirring occasionally, until wilted, about 4 minutes. Season with salt. Cook, uncovered, stirring occasionally, until kale is tender, about 15 minutes more.
  • Clear a space in center of skillet, and add remaining tablespoon oil, the garlic, and chile. Cook until fragrant, about 1 minute. Stir to combine. Season with salt and pepper.

SAUTéED GREENS WITH GARLIC AND LEMON



Sautéed Greens with Garlic and Lemon image

Provided by barrett prendergast

Number Of Ingredients 5

2 lbs or 2 bunches of your favorite greens (spinach, kale, swiss chard, etc. For this version I used 1 bunch of baby spinach and one bunch of kale, stems removed.)
Sea salt
2 cloves garlic, peeled and thinly sliced
1/4 C olive oil
1/2 lemon

Steps:

  • Soak and rinse the greens in several changes of cold water. Place the greens in a wide pan with no more water than what clings to them from their soak. Turn the heat onto medium low, sprinkle a generous pinch of sea salt, and cover. Cook until tender, about 6-8 minutes. Remove the greens from the pan and place in a bowl.
  • Place the olive oil and garlic in the pan and turn the heat to medium-high. Cook until the garlic is golden. Remove the garlic and set aside. Add the greens back into the pan with the oil. Turn to coat and cook for a minute or two. Taste and season with more salt if necessary. Remove the pan from the heat. Add the garlic back into greens. Finish with the juice from half a lemon.

STEAM/SAUTEED TENDER GREENS WITH LEMON AND GARLIC



Steam/Sauteed Tender Greens with Lemon and Garlic image

Provided by Food Network

Number Of Ingredients 2

1 tablespoon butter
1 teaspoon zest and 1 tablespoon juice from a small lemon

Steps:

  • Follow the Steam/Sauteed Tender Greens recipe, adding the garlic along with the greens and lemon juice and zest once the liquid has evaporated.

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.

SAUTéED GREENS WITH FRESNO CHILES



Sautéed Greens with Fresno Chiles image

Freshen up your basic greens game by using more than one. For this recipe we use kale, chard and escarole for a mix of texture and flavor, punched up with fresh chilies and garlic.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in 1/4 cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.

THAI SAUTEED GREENS WITH CHILI AND GARLIC



Thai Sauteed Greens With Chili and Garlic image

Make and share this Thai Sauteed Greens With Chili and Garlic recipe from Food.com.

Provided by hannahactually

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil or 2 tablespoons canola oil
3 -4 medium garlic cloves, thinly sliced (about 2 tablespoons)
1 lb leafy greens, thick stems removed and large leaves roughly chopped
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
coarse salt & freshly ground black pepper, to taste
2 small hot red chili peppers, thinly sliced and seeded if desired

Steps:

  • Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add a few handfuls of the greens, allow them to wilt slightly, then add more greens in the same manner. Toss well to coat with oil.
  • Add the soy sauce, fish sauce and sugar; toss to combine.
  • Raise the heat to medium-high and cook until the water released by the greens mostly evaporates, about 5 minutes. The greens are done when a little liquid still clings to the leaves and the stems are tender. Season with salt and black pepper to taste, sprinkle with chilies and serve.

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC



Stir-Fried Asian Greens with Chiles and Garlic image

Provided by James Oseland

Categories     Garlic     Leafy Green     Side     Stir-Fry     Vegetarian     Dinner     Lunch     Hot Pepper     Bok Choy     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 medium-size bunch (about 13 ounces) tender Asian greens, such as bok choi, baby bok choi, baby Shanghai choi, choi sum, baby kai lan, or water spinach
3 tablespoons peanut oil
4 cloves garlic, peeled, bruised until juicy with a flat side of knife, and coarsely chopped into 3 or 4 chunks
1/4 teaspoon salt
1 to 2 fresh red Holland chiles or other hot fresh red long chiles, such as Fresno or cayenne, stemmed and sliced on the diagonal into thin pieces (optional, but the chiles add appealing color and gentle heat; see Cook's Note, below)

Steps:

  • 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
  • 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
  • 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
  • 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
  • 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.

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

Make and share this Sauteed Greens with Lemon recipe from Food.com.

Provided by CountryLady

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, finely chopped
1 lb greens
1 tablespoon lemon juice
salt & pepper

Steps:

  • Wash greens, rinse, remove stems& set aside to dry.
  • Heat oil in a large skillet over medium heat.
  • Add garlic& cook for 30 seconds.
  • Stir in greens, cover& cook for about 1 minute or until just wilted.
  • Sprinkle with lemon juice and season to taste.

Nutrition Facts : Calories 31.9, Fat 3.4, SaturatedFat 0.5, Sodium 0.2, Carbohydrate 0.6, Sugar 0.1, Protein 0.1

SAUTEED GREENS WITH GARLIC



Sauteed Greens With Garlic image

Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful.

Provided by kitty.rock

Categories     Collard Greens

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 bunches fresh greens (Chard, collards, kale or mustard)
1 tablespoon extra virgin olive oil
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and finely minced (optional)
1 -3 pinch red pepper flakes, to taste
1 tablespoon sherry wine vinegar or 1 tablespoon cider vinegar
1/2 teaspoon kosher sea salt, plus more to taste

Steps:

  • Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
  • Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
  • Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
  • Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
  • Serve as a side dish (or a meal) with cornbread.

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