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3-4 handfuls of greens (collards, mustard greens, kale)
1-2 cloves of garlic, minced
Oil for sautéing, such as olive oil
Salt and pepper to taste
Fresh lemon for topping
Wash your greens, chop off "dead ends" and blot on a towel to dry before cooking.
- On medium to low heat, add enough oil in you pan to coat the bottom and some of the sides.
- First, add in the garlic, letting it brown a little.
- In 2-3 minutes, add in the greens. *If you are short on time, try chopping up your greens to smaller sizes, as this will cook faster.
- Once the greens begin to wilt, you are almost done. This can take anywhere from 3-7 minutes depending on how dense the greens are.
*To taste test, take a small piece out of the pan, let it cool quickly, and give it a taste. If it's still too crunchy, leave it in the pan a bit longer!
- Once wilted, top with salt and pepper to taste and a squeeze of fresh lemon juice!
An easy, quick, nutrient dense part of any meal! Dark, leafy greens like collards, kale, spinach, and mustard greens are packed with vitamins and minerals! Try incorporating this quick dish into your next meal for a nutritious, delicious, fiber boost!
Course: Side Serves: 2
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