Your Basic Sautéed Greens

Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for this recipe. Dark leafy greens are so delicious and usually I eat them raw - whether it be a pesto dish, a salad, or chopped on top of pasta - but the cooked greens are so comforting, wintery and super dense. 

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Sautéing is an especially easy and simple way to get your greens. You can pair them with just about anything. I like them with a heavy starch like baked potatoes or rice. Last night I had them on top a creamy lentils and sweet potato slow cooker meal { <---- Check out the photo I posted on my Instagram feed}. Add some toasted hazelnuts or sesame seeds. Throw sautéed greens on top of a stew or soup. The possibilities are endless.  

And let's not forget that these dark leafy greens are what I call super hero fuel. They are the ultimate superfood - full of antioxidants, fiber and all sorts of vitamins and alkalizing minerals

All you need to make this really simple gourmet side dish is:

a pan

olive oil

an onion

garlic

veggie stock

That's it! 

SAUTEED LEAFY GREEN RECIPE

yields 2 side dishes or 4-5 garnishes

INGREDIENTS

1 head of dark leafy greens such as swiss chard 

2 Tbls shallots or yellow onion, chopped

1/2 Tbls olive oil or coconut oil

1-2 cloves garlic, pressed

1 tsp bouillon {vegetable stock concentrated}

1/3 cup water + more if it dries up too much

salt + pepper, to taste {optional}

DIRECTIONS

1. In a frying pan, heat olive oil and add onions. Cook until they start to become clear {about 2-3 minutes}.

2. Mix with a wooden spoon or spatula. Then add greens, bouillon and garlic. Keep tossing in the oil and get them nice and coated and wilted {less than a minute}.

3. Add water and cook for another 3-5 minutes. Watch to be sure they don't get too burned or pan is too dry. If it's dry add a little more water or a sprinkle of some oil. And keep tossing until greens are cooked and wilted - no longer crisp.

And voila! You've got some fancy shmancy uber healthy sauteed greens. Good work.