Bright Winter Greens Sauté (Printable)
Sautéed mix of kale, chard, and spinach flavored with garlic, lemon, and chili for a fresh winter side.
# What You’ll Need:
→ Greens
01 - 9 oz kale, stems removed and leaves torn
02 - 5 oz Swiss chard, stems removed and leaves sliced
03 - 3.5 oz spinach
→ Aromatics
04 - 2 tbsp olive oil
05 - 3 garlic cloves, thinly sliced
→ Flavorings
06 - 1 small red chili, deseeded and finely chopped
07 - Zest and juice of 1 lemon
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 2 tbsp toasted pine nuts
# How-To Steps:
01 - Rinse all greens thoroughly under cold water and shake off excess moisture. Pat dry if needed.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and chopped chili; sauté for 1 minute until fragrant but not browned.
03 - Add kale and Swiss chard to the skillet. Sauté for 2-3 minutes, stirring frequently until they begin to wilt and soften.
04 - Add spinach to the pan and continue cooking for another 2 minutes, stirring occasionally, until all greens are just wilted but still vibrant.
05 - Remove from heat. Stir in lemon zest and juice, and season generously with salt and pepper. Transfer to a serving dish and sprinkle with toasted pine nuts. Serve immediately.
# Expert Advice:
01 -
- The way the lemon hits the warm greens makes everything taste suddenly alive and fresh
- It comes together in twenty minutes flat but looks like something from a restaurant
02 -
- Water left on the greens after washing is actually your friend here. It helps everything wilt evenly without adding extra fat.
- The lemon must be added off the heat. High heat makes the juice bitter instead of bright.
03 -
- Work in batches if your skillet seems crowded. Overcrowding makes everything steam instead of sauté.
- A microplane makes the zest effortless, but a regular grater works just fine too.