Sauteed Greens with Garlic and Lemon
Tender, vibrant greens sautéed with plenty of garlic, a hint of chili heat, and a bright squeeze of lemon. This classic Southern side dish is quick, healthy, and pairs perfectly with almost any main course, offering a perfect balance of savory, spicy, and tangy flavors.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Greens
- b.Fill a clean sink or a very large bowl with cold water. Submerge the greens and swish them around vigorously to loosen any sand or grit. Let them sit for 5 minutes, allowing the grit to settle at the bottom. Carefully lift the greens out of the water, leaving the grit behind.
- c.Lay each leaf flat, fold it in half lengthwise, and use a sharp knife to slice away the tough, woody center stem.
- d.Stack several de-stemmed leaves, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons (this is called a chiffonade).
- 2
Step 2
- a.Sauté Aromatics
- b.In a large Dutch oven or a heavy-bottomed pot with a lid, heat the olive oil over medium heat.
- c.Add the thinly sliced garlic and red pepper flakes. Cook, stirring constantly, for about 60-90 seconds until the garlic is fragrant and just beginning to turn golden. Do not let it brown, or it will become bitter.
- 3
Step 3
- a.Wilt and Braise the Greens
- b.Add a large handful of the prepared greens to the pot and stir to coat with the garlic oil. Continue adding the greens in batches, stirring and allowing each batch to wilt slightly before adding the next. The pot will seem very full at first, but the greens will cook down significantly.
- c.Once all the greens are in the pot and have wilted down, pour in the vegetable broth.
- d.Bring the liquid to a simmer, then reduce the heat to medium-low, cover the pot, and let the greens cook for 10-15 minutes, or until they are tender to your liking. Stir occasionally. (Note: Softer greens like chard will cook faster, around 5-7 minutes).
- 4
Step 4
- a.Finish and Serve
- b.Uncover the pot and increase the heat to medium. Cook for another 2-3 minutes, stirring, to allow any excess liquid to evaporate.
- c.Remove the pot from the heat. Squeeze the juice of the lemon over the greens.
- d.Season with kosher salt and freshly ground black pepper. Toss everything together, taste, and adjust seasoning if necessary. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more traditional Southern flavor, sauté 2-3 strips of chopped bacon or a small piece of smoked turkey wing before adding the garlic. Remove the meat, cook the greens in the rendered fat, and crumble the meat back in at the end.
- 2Don't add the lemon juice while the pot is on high heat, as it can diminish its fresh, bright flavor. Add it off the heat just before serving.
- 3The key to non-gritty greens is a thorough wash. Soaking them is the most effective method.
- 4To balance any natural bitterness in the greens, you can add a tiny pinch of sugar or a small splash of apple cider vinegar along with the broth.
Adapt it for your goals.
Add Protein
For a heartier dish, stir in a can of drained and rinsed cannellini beans or chickpeas during the last 5 minutes of cooking.
Nutty CrunchNutty Crunch
Toast some pine nuts or slivered almonds in a dry pan and sprinkle them over the finished greens for added texture and flavor.
Different AromaticsDifferent Aromatics
Sauté a finely chopped shallot or a small onion before adding the garlic for an extra layer of savory flavor.
Creamy VersionCreamy Version
For a richer side dish, stir in a splash of heavy cream or coconut milk at the very end of cooking.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Leafy greens like collards are nutritional powerhouses, providing excellent sources of Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune function.
Excellent Source of Fiber
This dish is high in dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps you feel full and satisfied.
Supports Heart Health
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health. Garlic has also been linked to lower blood pressure and cholesterol levels.
Powerful Antioxidants
Garlic, lemon, and dark leafy greens are all rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of this Sauteed Greens with Garlic and Lemon contains approximately 175-190 calories, primarily from the healthy fats in the olive oil.