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Sautéed Greens with Garlic

Serves 4
Time 15 min
Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Here are simple, step-by-step instructions to help make you a kitchen pro at health and savings!
Ingredients
  • 2 large bunches greens (chard, collards, kale or mustard)
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic thinly sliced
  • Few pinches red pepper flakes
  • 1 tablespoon sherry vinegar or cider vinegar
  • 1/2 teaspoon fine sea salt plus more to taste
Method

Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.

Heat oil in a large skillet over high heat. Cook garlic and pepper flakes briefly, then add greens, a few handfuls at a time, stirring in between. 

Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens and your preference.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 large bunches greens (chard, collards, kale or mustard)
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic thinly sliced
  • Few pinches red pepper flakes
  • 1 tablespoon sherry vinegar or cider vinegar
  • 1/2 teaspoon fine sea salt plus more to taste