Sauteed Greens

Sautéed Greens, Any Greens
By The Land Connection

When someone asks me what to do with an unusual leafy green, I invariably answer, “Sauté with a little garlic or onion.” It really is that simple—and delicious. And it works for any kind of green— from spinach to collards to wrinkled, crinkled, crumpled cress.


1 bunch of any green (about a pound)

2 garlic cloves or 1 small onion or shallot

2 Tb olive oil

Salt and pepper to taste

1. Wash the greens and chop them roughly.

2. Peel and chop the garlic, onion, or shallot.

3. Put the olive oil in a large sauté pan over medium heat, add the onion or garlic, and cook until just soft, not browned.

4. Add the greens and salt and pepper, cook, stirring occasionally, until they turn bright green and begin to soften. This will take from about 2 to 5 minutes, depending on the green, so keep watching and tasting.

When done, transfer your greens to a serving plate or bowl, serve, and enjoy!

Be sure to use the stems from your greens as well as the leaves—if they’re from a local farmer they will almost always be as tender as the greens. If not, add them to the pan first and cook for a few minutes before adding the leaves.
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