Best 4 Sauteed Italian Greens Recipes

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Embark on a culinary journey through the vibrant flavors of Italy with our collection of sautéed Italian greens recipes. Discover the simplicity yet elegance of these dishes, showcasing the freshest greens, aromatic herbs, and zesty seasonings. From the classic sautéed spinach with garlic and olive oil to the more elaborate sautéed escarole with white beans and pancetta, these recipes offer a delightful range of flavors and textures to tantalize your taste buds. Get ready to bring the essence of Italian cuisine into your kitchen and create wholesome, satisfying meals that celebrate the bounty of seasonal greens.

Let's cook with our recipes!

SAUTEED ESCAROLE



Sauteed Escarole image

This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.

Provided by Maria Vannelli RD

Categories     Side Dish

Time 35m

Number Of Ingredients 6

1 head escarole (fresh, cleaned, trimmed and chopped)
3 tablespoons olive oil
3-4 cloves garlic (sliced)
pinch crushed red pepper (or more-according to taste)
salt to taste
lemon juice (optional)

Steps:

  • Set a large pot of salted water to boil.
  • Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
  • Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
  • Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
  • If desired, add a pinch or two of crushed red pepper
  • Remove from heat.
  • By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
  • Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
  • Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
  • Finally, season with salt and pepper to taste.
  • Transfer to a serving dish and if desired serve with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 9 g, Protein 3 g, Fat 21 g, Sodium 51 mg, Fiber 7 g, SaturatedFat 3 g, Sugar 1 g

ITALIAN GREENS WITH SAUTEED ONIONS AND GARLIC



Italian Greens with Sauteed Onions and Garlic image

Where I come from.. it's all about the Italian cuisine! Trust me, you don't have to be Italian to enjoy the food. Although, it doesn't hurt. :) Our town has many family owned Italian restaurants and every one of them have greens on the menu as an appetizer. I have yet to have a plate of greens I didn't like. But, I am all about...

Provided by Megan Todd

Categories     Vegetable Appetizers

Time 45m

Number Of Ingredients 9

1 bunch fresh collard greens, washed, stems removed, and chopped
1 bunch fresh spinach, washed, stems removed, & chopped
2 lb escarole, fresh washed, cored, and chopped
1/4 c extra virgin olive oil
2 medium white onions, julianned
6-8 clove garlic, peeled & sliced
1-2 tsp hot red pepper flakes
1 tsp coarse sea salt
parmesan cheese, for topping

Steps:

  • 1. In a large pot, fill with water. Bring to a boil. Add chopped collard greens, spinach, and escarole. Bring to a boil and cook until greens are tender. About 8-10 minutes. Greens will be soft, but not mushy. Remove greens and set aside in a strainer to drain excess water. Can squeeze greens to remove water as well.
  • 2. In a large skillet, heat EVOO over medium-high heat. Add julianned onions and saute 3 minutes. Reduce heat to medium. Add garlic and hot pepper flakes and saute 2-3 minutes. Be careful not to burn garlic.
  • 3. Add greens and toss with tongs in oil. Sear greens about 3-5 minutes.
  • 4. Remove pan from heat, add salt and parmesan cheese, toss to mix. Serve with fresh Italian bread... as an appetizer, or a side dish.

SAUTEED DANDELION GREENS



Sauteed Dandelion Greens image

Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.

Provided by Gina Marie Miraglia Eriquez

Categories     Side     Sauté     Quick & Easy     High Fiber     Spring     Healthy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
1/2 cup extra-virgin olive oil
5 large garlic cloves, smashed
1/4 to 1/2 teaspoon dried hot red-pepper flakes
1/2 teaspoon fine sea salt

Steps:

  • Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

SAUTEED ITALIAN GREENS



Sauteed Italian Greens image

Our favorite Steak House of over 40 years, serves these greens. I finally asked what type of greens are these? The waitress said, escarole. To me escarole is a lettuce. But anyway, this is as close as I can come to their delicious Italian Greens! If you like spinach, you will love this! Yum, yum! :)

Provided by Debbie Sue

Categories     Vegetables

Time 20m

Number Of Ingredients 4

a nice fresh head of escarole
4 Tbsp olive oil
4 clove garlic, minced
salt and pepper to taste

Steps:

  • 1. Remove the stem of the escarole, by cutting a 1/2 inch off the bottom. Now the leaves are loose.
  • 2. Wash the leaves very well to remove all the dirt and grit. Place the greens in a large sauté pan, with 1/4 inch of water. Cover pan with lid, and steam the leaves for 5 to 10 minutes. (they will wilt and reduce)
  • 3. Now that they have wilted, pour off the excess liquid. Season with salt and pepper, add the olive oil, garlic, and toss well.
  • 4. Sauté for about 10 minutes. Can you smell the garlic? Yum yum! Enjoy!

Tips:

  • Choose fresh, tender greens for the best flavor and texture.
  • Wash the greens thoroughly to remove any dirt or grit.
  • Use a large skillet or pot to sauté the greens so that they have plenty of room to cook.
  • Heat the oil or butter over medium heat before adding the greens.
  • Add the greens to the skillet or pot in batches, if necessary, to prevent overcrowding.
  • Stir the greens frequently to ensure that they cook evenly.
  • Season the greens with salt, pepper, and other herbs and spices to taste.
  • Serve the sautéed greens immediately as a side dish or main course.

Conclusion:

Sautéed Italian greens are a delicious and healthy dish that can be enjoyed as a side dish or main course. They are packed with nutrients and antioxidants, and they are also a good source of fiber. With endless variations of ingredients like garlic, red pepper flakes, white beans, sautéed Italian greens can be enjoyed in different ways to accommodate personal preferences and dietary restrictions. Experimenting with different cooking methods and ingredients can create exciting and flavorful dishes for various occasions, making sautéed Italian greens a versatile and delightful addition to any culinary repertoire.

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