Best 2 Sautéed Leafy Greens Recipes

**Leafy greens** are a diverse group of vegetables that include kale, spinach, collard greens, mustard greens, and Swiss chard. They are packed with nutrients, including vitamins A, C, and K, as well as minerals like iron and calcium. Sautéing leafy greens is a quick and easy way to prepare them, and it helps to preserve their nutrients. This article provides step-by-step instructions for sautéing leafy greens, as well as variations for different types of greens and additional ingredients. We also offer tips for storing and reheating sautéed leafy greens. Whether you are a seasoned home cook or just starting out, this article has everything you need to know to prepare delicious and nutritious sautéed leafy greens. Our recipes include:

* **Basic Sautéed Leafy Greens:** This recipe is a great starting point for those who are new to sautéing leafy greens. It uses simple ingredients and can be easily customized to your liking.
* **Garlic and Lemon Sautéed Kale:** This recipe adds a bit of extra flavor to kale with garlic, lemon, and Parmesan cheese.
* **Sautéed Collard Greens with Bacon:** This recipe is a Southern classic that is sure to please everyone at the table.
* **Sautéed Spinach with Feta Cheese:** This recipe is a light and refreshing way to enjoy spinach.
* **Swiss Chard with White Beans and Tomatoes:** This recipe is a hearty and flavorful dish that is perfect for a weeknight meal.

No matter which recipe you choose, you are sure to enjoy the delicious and nutritious benefits of sautéed leafy greens.

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

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 freshest leafy greens possible. This will ensure that they are tender and flavorful.
Wash the leafy greens thoroughly before cooking. This will remove any dirt or grit.
Remove the tough stems from the leafy greens before cooking. This will make them more tender and easier to eat.
Use a large skillet or wok to cook the leafy greens. This will allow them to cook evenly and prevent them from becoming crowded.
Add a little bit of oil or butter to the skillet before cooking the leafy greens. This will help to prevent them from sticking.
Cook the leafy greens over medium heat. This will help to preserve their nutrients and flavor.
Stir the leafy greens frequently while cooking. This will help to prevent them from burning.
Season the leafy greens with salt, pepper, and other herbs and spices to taste.
Serve the leafy greens immediately. This will ensure that they are at their best flavor.

Conclusion:

Sautéed leafy greens are a quick, easy, and delicious way to enjoy this healthy vegetable. With a little bit of preparation, you can have a delicious and nutritious meal on the table in just minutes. So next time you're looking for a healthy and easy side dish, give sautéed leafy greens a try. You won't be disappointed!