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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
Prepare the Greens
Sauté Aromatics
Wilt and Braise the Greens
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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.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 182.2 calories per serving with 7.54g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Finish and Serve
For a heartier dish, stir in a can of drained and rinsed cannellini beans or chickpeas during the last 5 minutes of cooking.
Toast some pine nuts or slivered almonds in a dry pan and sprinkle them over the finished greens for added texture and flavor.
Sauté a finely chopped shallot or a small onion before adding the garlic for an extra layer of savory flavor.
For a richer side dish, stir in a splash of heavy cream or coconut milk at the very end of cooking.
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.
This dish is high in dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps you feel full and satisfied.
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.
Garlic, lemon, and dark leafy greens are all rich in antioxidants that help combat oxidative stress and inflammation in the body.
One serving of this Sauteed Greens with Garlic and Lemon contains approximately 175-190 calories, primarily from the healthy fats in the olive oil.
Yes, this dish is very healthy. It's packed with vitamins (K, A, C), minerals, and fiber from the greens. The olive oil provides heart-healthy monounsaturated fats, and garlic has anti-inflammatory properties.
Yes, you can use frozen chopped greens. Thaw them completely and squeeze out as much excess water as possible before adding them to the pot. You can skip the batch-wilting process and add them all at once. You may also need to reduce the amount of broth.
Some greens, like mustard greens, are naturally more bitter. You can balance this bitterness by adding a touch of sweetness (a pinch of sugar), fat (like the olive oil), or acid (the lemon juice at the end). Ensuring you don't burn the garlic also prevents added bitterness.
These greens are a versatile side dish. They pair wonderfully with Southern classics like fried chicken, cornbread, and black-eyed peas, as well as grilled fish, roasted chicken, steak, or pork chops.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan over medium-low heat or in the microwave until warmed through. You may want to add a fresh squeeze of lemon juice to brighten the flavors.