Best 11 Sauteed Greens With Garlic Recipes

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Welcome to the delightful world of sauteed greens with garlic! If you're seeking a simple yet flavorful dish that allows the natural goodness of greens to shine through, you've come to the right place. Whether you prefer the earthy notes of kale, the tender texture of spinach, or the vibrant peppery flavor of collard greens, this versatile dish offers a culinary journey that celebrates the beauty of fresh produce. With just a few basic ingredients and minimal preparation, you can create a side dish, main course, or hearty breakfast that is both satisfying and nutritious. So, gather your favorite greens, let the aroma of garlic fill your kitchen, and indulge in the culinary delights of sauteed greens.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SAUTéED MIXED GREENS RECIPE



Easy Sautéed Mixed Greens Recipe image

New to cooking with greens and just looking for a simple way to prepare them? Here are a few tips to figure out how to better cook your veggies.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner

Time 25m

Yield 4

Number Of Ingredients 7

1 large bunch kale, or Swiss chard
1 large bunch spinach
2 to 3 cloves garlic, minced
1 tablespoon olive oil
3 green onions, chopped (or 1 large shallot, minced)
Sea or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Serve immediately.

Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 98 mg, Sugar 1 g, Fat 4 g, ServingSize Serves four as a side dish, UnsaturatedFat 0 g

SAUTEED GREENS WITH GARLIC



Sauteed Greens With Garlic image

Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful.

Provided by kitty.rock

Categories     Collard Greens

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 bunches fresh greens (Chard, collards, kale or mustard)
1 tablespoon extra virgin olive oil
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and finely minced (optional)
1 -3 pinch red pepper flakes, to taste
1 tablespoon sherry wine vinegar or 1 tablespoon cider vinegar
1/2 teaspoon kosher sea salt, plus more to taste

Steps:

  • Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
  • Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
  • Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
  • Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
  • Serve as a side dish (or a meal) with cornbread.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON



Sautéed Greens with Chiles, Garlic and Lemon image

Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

SAUTEED GREENS WITH VINEGAR



Sauteed Greens with Vinegar image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Steps:

  • Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
  • Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
  • Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
  • Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
  • Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

SAUTEED COLLARD GREENS WITH GARLIC



Sauteed Collard Greens with Garlic image

Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
1/2 cup water

Steps:

  • Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
  • Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC



Sauteed Greens with Cannellini Beans and Garlic image

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Provided by Molly Stevens

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     High Fiber     Low Sodium     Dinner     Kale     Spinach     Legume     Spring     Summer     Healthy     Low Cholesterol     Mustard Greens     Potluck     Bon Appétit

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Steps:

  • Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
  • Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

WARM TASTY GREENS WITH GARLIC



Warm Tasty Greens with Garlic image

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. -Martha Neth, Aurora, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound kale, trimmed and torn (about 20 cups)
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
5 garlic cloves, minced
2 tablespoons minced fresh parsley
1/4 teaspoon salt

Steps:

  • In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

Nutrition Facts : Calories 137 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC



Sauteed Mixed Greens With White Beans and Garlic image

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.

Provided by kitty.rock

Categories     < 30 Mins

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 lbs mixed greens, trimmed and roughly chopped (discard yellowed leaves)
1 cup low sodium vegetable broth
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed
kosher sea salt
fresh ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
  • Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
  • Transfer greens to colander as done and drain.
  • Return skillet to heat.
  • Add broth to skillet and deglaze, scraping up any browned bits.
  • Add beans and simmer until heated through, 2 to 3 minutes.
  • Return greens to skillet, toss gently and season with salt and pepper to taste.

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL



Sautéed Beet Greens with Garlic and Olive Oil image

Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 6

1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram

SAUTEED RADISH GREENS WITH MUSHROOMS



Sauteed Radish Greens with Mushrooms image

This four-ingredient simple side pairs well with fish, beef, chicken, pork, or seafood and is an excellent way to utilize the radish greens.

Provided by Soup Loving Nicole

Categories     Radish Recipes

Time 15m

Yield 2

Number Of Ingredients 4

3 tablespoons unsalted butter
3 medium button mushrooms, sliced
2 cloves garlic, chopped
1 bunch radish greens, coarsely chopped

Steps:

  • Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
  • Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 8 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 11 g, Sodium 35.5 mg

SAUTEED MUSTARD GREENS WITH GARLIC



Sauteed Mustard Greens with Garlic image

Categories     Garlic     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     Winter     Healthy     Vegan     Mustard Greens     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 5

3 large garlic cloves, minced
1/2 teaspoon salt
1/4 cup olive oil
1 1/2 lb mustard greens (2 bunches), stems and center ribs discarded and leaves halved
1/2 cup water

Steps:

  • Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.

Tips:

  • Choose the right greens: For this recipe, leafy greens like kale, collard greens, mustard greens, and turnip greens work well. You can also use a mix of different greens for added flavor and texture.
  • Wash the greens thoroughly: Before cooking, make sure to wash the greens thoroughly to remove any dirt or debris. You can do this by soaking them in a bowl of water for a few minutes, then swishing them around and rinsing them under running water.
  • Don't overcrowd the pan: When sautéing the greens, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy. Cook the greens in batches, if necessary.
  • Season to taste: Once the greens are cooked, season them to taste with salt, pepper, and other herbs and spices of your choice. Some popular options include garlic powder, onion powder, paprika, and red pepper flakes.
  • Serve immediately: Sautéed greens are best served immediately after cooking. They can be enjoyed as a side dish or as part of a main course.

Conclusion:

Sautéed greens are a delicious and healthy side dish that can be enjoyed as part of a variety of meals. They are quick and easy to make, and they are a great way to get your daily dose of vegetables. With a few simple tips, you can make sure that your sautéed greens are flavorful and perfectly cooked. So next time you're looking for a healthy and delicious side dish, give sautéed greens a try!

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