Sautéed garlicky greens are so quick and easy to make, not to mention, so incredibly tasty! Sautéing greens in a pan with a little oil, salt, and garlic is a delicious way to enjoy fresh seasonal greens, as well as spinach, Swiss chard, and kale year round. Everyone in my family (including the kids) loves this simple side dish!
- 6–8 cups chopped greens (kale, spinach, swiss chard, or a combination)
- 6–8 garlic cloves, minced (more or less according to preference)
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/4 cup water
1. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until the garlic is fragrant.
2. If using chopped stems, add them to the pan first and sauté for 5 minutes. After the stems begin to soften, add 3-4 handfuls of greens and stir until the garlic (and stems) is mixed in evenly. Season with the salt and pepper, then pour in a quarter cup of water. Cover the greens and cook for about 5 minutes.
3. Remove the lid and set to the side. Stir 3-4 more handfuls of greens into the skillet. Cook for 3 more minutes until the second portion of green have wilted to the desired consistency.