Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Sauteed Dark Leafy Greens
 

Tags: Vegan Gluten-Free Nut Free Dairy Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sauteed Dark Leafy Greens

 

If you have a Farm Share or CSA you may notice there is a period of time when you just can’t seem to get enough Dark Leafy Greens: Spinach, Chard, Mustard, Kale, even the leafy tops of Beets and Radishes.

Follow this recipe for great tips about rinsing those often dirty, grimy leaves and turning them into a lovely side. This technique is great for storing excess greens when you have more then you can eat. Cool the greens and store in freezer safe containers with a date to use throughout the winter. Freezer bags work well & store flat in small freezer space.

Ingredients

  • 1 lb greens, such as spinach, chard, collards, mustard, etc
  • 1 tablespoon olive oil, extra virgin
  • 1 clove garlic, peeled and thinly sliced
  • 1 pinch salt, to taste
  • 1 teaspoon black pepper, to taste
  • 1 teaspoon balsamic vinegar, optional, to taste

Serving Size: 2 People

Share

 

Preparation Instructions

If the greens are fresh from the farm or garden and quite dirty, place in a large bowl of water. Shake and loosen the dirt well. Lift the greens out of the water. Clean the dirt out of the bowl, return the greens and refill the bowl with water, shaking and loosening the dirt again. Repeat until the greens are sparkly-clean. Shake off the excess water and dry well. Either spin in a salad spinner until dry or spread out on a dish towel and loosely roll up the towel. The excess moisture will be dabbed up by the towel, use a second towel if necessary.

Once clean and dry, stack up the leaves flat and slice into strips. Cut in half or thirds if the slices appear too long.

Place a skillet over medium-high heat. Drizzle in the olive oil and garlic. When the garlic begins to sizzle, add in the chopped greens. Sauté lightly until the greens are wilted and soft. Season with salt and pepper to taste. Add a splash of Balsamic Vinegar if desired.