Lemon Garlic Greens Saute Recipes

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SAUTéED GREENS WITH CHILES, GARLIC AND LEMON



Sautéed Greens with Chiles, Garlic and Lemon image

Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

SAUTEED GREENS WITH LEMON



Sauteed Greens with Lemon image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, finely chopped
1 pound fresh kale, Swiss chard, spinach, or beet greens washed and rinsed and stems removed
1 tablespoon lemon juice
Salt and pepper

Steps:

  • In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.

LEMON-GARLIC GREENS SAUTE



Lemon-Garlic Greens Saute image

This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.

Provided by Eat Your Vegetables

Categories     Collard Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch collard greens (about 5 c chopped)
1 bunch kale (about 5 c chopped)
1/3 cup lemon juice
1 tablespoon garlic, minced
3 tablespoons olive oil

Steps:

  • Roughly chop the greens and wash them thoroughly.
  • To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
  • Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
  • Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
  • Serve warm.

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