Sautéed Leafy Greens Recipes

EASY SAUTéED MIXED GREENS RECIPE

Easy Sautéed Mixed Greens Recipe image

New to cooking with greens and just looking for a simple way to prepare them? Here are a few tips to figure out how to better cook your veggies.

Provided by Jolinda Hackett

Categories Side Dish Dinner

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 large bunch kale, or Swiss chard
1 large bunch spinach
2 to 3 cloves garlic, minced
1 tablespoon olive oil
3 green onions, chopped (or 1 large shallot, minced)
Sea or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Serve immediately.

Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 98 mg, Sugar 1 g, Fat 4 g, ServingSize Serves four as a side dish, UnsaturatedFat 0 g

SAUTEED GREENS WITH VINEGAR

Sauteed Greens with Vinegar image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Steps:

Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

SAUTéED LEAFY GREENS

Sautéed Leafy Greens image

Categories Garlic Side Lunch Healthy

Yield makes 3 cups

Number Of Ingredients 6

Ingredients

1 bunch leafy greens
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
1 tablespoon freshly squeezed lemon juice

Steps:

Slice out the fibrous inner stem of the greens and discard. Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water. Swish them around with your hands to remove any dirt, then transfer to a colander. Repeat if the greens are very sandy. Make sure to lift the greens out, don't pour them into the colander, or all of the dirt will come out with them. There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.
Heat a large sauté pan over medium-high heat and add the olive oil. Throw in half of the greens, sauté them for 30 seconds until they've shrunk a little, then add the other half. Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook. Add the garlic and sauté for 1 minute more. Turn off the heat and stir in the red pepper flakes if you're using them.
Serve hot, seasoned with lemon juice and freshly ground black pepper.

SAUTEED LEAFY GREENS WITH GRAPEFRUIT VINAIGRETTE

Sauteed Leafy Greens With Grapefruit Vinaigrette image

Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

Provided by Sharon123

Categories Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons walnut oil or 6 tablespoons extra virgin olive oil, plus
1 teaspoon walnut oil or 1 teaspoon extra virgin olive oil
1/2 teaspoon dried rosemary
1 tablespoon pure maple syrup
1 medium grapefruit (to make 1/2 cup fresh juice)
2 teaspoons grapefruit peel, finely grated
3 tablespoons fresh lemon juice
2 large garlic cloves, chopped (divided)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.)
1/3 cup dried fig, thinly sliced

Steps:

Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!

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