Sautéed greens with garlic and olive oil Recipe

Italian · Side dish · 13 min total

A quick and flavorful way to enjoy any leafy greens, this simple sauté with garlic and olive oil is a versatile side dish that pairs well with almost any meal.

Ingredients

• 1 lb mixed greens (such as spinach, kale, or Swiss chard), tough stems removed
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions

1. Wash the greens thoroughly and shake off excess water; leave some water clinging to the leaves.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook, stirring, until fragrant but not browned, about 30 seconds.
3. Add the greens in batches, tossing with tongs to wilt before adding more. Cook, stirring occasionally, until tender, about 3-5 minutes for spinach, 5-8 minutes for kale or chard.
4. Season with salt and pepper. If desired, squeeze lemon juice over the greens and toss. Serve immediately.

Tips

• For a more substantial dish, add a can of drained chickpeas or white beans in step 3.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

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