Herbed Winter Greens Medley (Printable)

Sautéed winter greens with fresh herbs and lemon create a vibrant, healthy dish full of flavor.

# What You’ll Need:

→ Greens

01 - 7 oz kale, stems removed, leaves chopped
02 - 5.3 oz Swiss chard, stems removed, leaves chopped
03 - 3.5 oz spinach, washed

→ Aromatics & Herbs

04 - 2 tbsp olive oil
05 - 2 garlic cloves, minced
06 - 1 small shallot, finely chopped
07 - 2 tbsp fresh parsley, chopped
08 - 1 tbsp fresh thyme leaves
09 - 1 tbsp fresh dill, chopped

→ Seasoning

10 - 1/2 tsp sea salt, or to taste
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - Zest and juice of 1/2 lemon

# How-To Steps:

01 - Warm the olive oil in a large skillet over medium heat.
02 - Add the finely chopped shallot and sauté for 2 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add the kale and Swiss chard leaves and sauté for 4 to 5 minutes until they begin to soften.
05 - Add spinach, fresh parsley, thyme, and dill, stirring continuously until the spinach wilts, about 2 to 3 minutes.
06 - Season with sea salt, black pepper, and optional red pepper flakes to taste.
07 - Remove from heat and stir in the lemon zest and juice.
08 - Taste and adjust seasoning if necessary; serve warm.

# Expert Advice:

01 -
  • It uses whatever hardy greens you have on hand, so nothing goes to waste.
  • The lemon and herbs wake up the bitterness in a way that feels bright, not heavy.
  • It comes together in one pan and less than fifteen minutes, even on a weeknight.
  • You can eat it warm as a side or pile it over grains for a full meal.
02 -
  • Don't crowd the pan or the greens will steam instead of sauté, use a wide skillet and work in batches if needed.
  • Add the lemon off the heat or the acid can turn the greens drab and army green instead of vibrant.
  • Taste before serving, greens can be unpredictable and sometimes need a second pinch of salt or squeeze of lemon.
03 -
  • Dry your greens well after washing or they'll steam instead of sauté, a salad spinner is your friend here.
  • Keep a little pasta water or broth nearby in case the greens stick, a splash loosens everything without adding fat.
  • Taste the lemon juice before adding it all, some lemons are sharper than others and you can always add more but can't take it back.

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