Best 2 Sautéed Leafy Greens Recipes

Sautéed leafy greens are a delicious and nutritious side dish that can be enjoyed as part of a healthy diet. They are quick and easy to prepare, making them a great option for busy weeknights. With just a few simple ingredients, you can create a flavorful and satisfying dish that is packed with vitamins, minerals, and antioxidants. Leafy greens are a good source of fiber, which can help to promote digestive health and keep you feeling full and satisfied. They are also a good source of vitamin C, which is important for immune health and helps the body absorb iron better. In addition, leafy greens are a good source of vitamin K, which is important for blood clotting and bone health.

Let's cook with our recipes!

SAUTEED LEAFY GREENS WITH GRAPEFRUIT VINAIGRETTE

Sauteed Leafy Greens With Grapefruit Vinaigrette image

Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

Provided by Sharon123

Categories Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons walnut oil or 6 tablespoons extra virgin olive oil, plus
1 teaspoon walnut oil or 1 teaspoon extra virgin olive oil
1/2 teaspoon dried rosemary
1 tablespoon pure maple syrup
1 medium grapefruit (to make 1/2 cup fresh juice)
2 teaspoons grapefruit peel, finely grated
3 tablespoons fresh lemon juice
2 large garlic cloves, chopped (divided)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch kale (abuot 10 oz.) or 1 bunch collard greens, washed, cut into ribbons (abuot 10 oz.)
1/3 cup dried fig, thinly sliced

Steps:

Warm 6 tbls. oil and dried rosemary in a small pan on low heat until rosemary just begins to drift. Don't boil. Remove from heat.
In a blender or food processor, combine syrup, grapefruit juice and peel, lemon juice, 1 chopped garlic clove, salt and pepper; pulse for about 30 seconds. Run on high continuously while slowly adding oil-rosemary mixture. Continue blending for 1 minute. Adjust salt and pepper to taste. Refrigerate in a tightly covered jar if not using right away.
Heat the remaining 1 teaspoons oil in a large pan over medium heat. Add the remaining chopped garlic and saute until tender. Add kale or collard greens and braise slightly, about 2 minutes, stirring frequently.
Add 1/2 cup vinaigrette to the greens and saute on mediumlow heat until the vinaigrette is warmed and greens are nearly tender, about 4 minutes. Add the sliced figs and saute 1 minute more. Enjoy!

SAUTéED LEAFY GREENS

Sautéed Leafy Greens image

Categories Garlic Side Lunch Healthy

Yield makes 3 cups

Number Of Ingredients 6

Ingredients

1 bunch leafy greens
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
Pinch of red pepper flakes (optional)
1 tablespoon freshly squeezed lemon juice

Steps:

Slice out the fibrous inner stem of the greens and discard. Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water. Swish them around with your hands to remove any dirt, then transfer to a colander. Repeat if the greens are very sandy. Make sure to lift the greens out, don't pour them into the colander, or all of the dirt will come out with them. There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.
Heat a large sauté pan over medium-high heat and add the olive oil. Throw in half of the greens, sauté them for 30 seconds until they've shrunk a little, then add the other half. Sauté until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook. Add the garlic and sauté for 1 minute more. Turn off the heat and stir in the red pepper flakes if you're using them.
Serve hot, seasoned with lemon juice and freshly ground black pepper.

Tips:

Choose the right greens: Not all leafy greens are created equal. For sautéing, choose tender greens with mild flavors, such as spinach, kale, Swiss chard, or collard greens.
Wash your greens thoroughly: Leafy greens can harbor dirt and grit, so it's important to wash them thoroughly before cooking. Rinse them under cold water for several minutes, then drain and pat dry.
Remove the tough stems: The tough stems of leafy greens can be fibrous and unpleasant to eat. Remove them before cooking by pinching them off with your fingers or using a sharp knife.
Use a large skillet: Leafy greens wilt down a lot when they're cooked, so it's important to use a large skillet so that they have plenty of room to spread out.
Cook the greens over medium-high heat: High heat will help to wilt the greens quickly and evenly. If you cook them over low heat, they'll take longer to cook and may become tough.
Don't overcook the greens: Leafy greens are best when they're cooked just until they're wilted. Overcooked greens will become tough and bitter.
Season the greens to taste: Leafy greens have a mild flavor, so they can be seasoned with a variety of ingredients. Try adding garlic, onion, salt, pepper, lemon juice, or balsamic vinegar.

Conclusion:

Sautéed leafy greens are a quick, easy, and healthy side dish that can be enjoyed as part of any meal. With a little practice, you'll be able to make sautéed leafy greens that are perfectly cooked and bursting with flavor. So next time you're looking for a healthy and delicious side dish, give sautéed leafy greens a try. You won't be disappointed!