Lemon-Garlic Greens Saute
Per serving
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.
Ingredients
4 serv.Step-by-step instructions
- 1
Roughly chop the greens and wash them thoroughly.
- 2
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).
- 3
Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
- 4
Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
- 5
Serve warm.
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