Steamsauteed Tender Greens With Lemon And Garlic Recipes

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STEAM/SAUTEED TENDER GREENS



Steam/Sauteed Tender Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 6

1 tablespoon fat (extra-virgin olive oil, vegetable oil, butter or bacon fat)
1/2 teaspoon salt
2 to 3 garlic cloves, minced
2 pounds fresh spinach, Swiss chard or beet greens
Spices and/or dried/fresh herbs
Ground black pepper

Steps:

  • Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes.
  • Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.

STEAM/SAUTEED TENDER GREENS WITH LEMON AND GARLIC



Steam/Sauteed Tender Greens with Lemon and Garlic image

Provided by Food Network

Number Of Ingredients 2

1 tablespoon butter
1 teaspoon zest and 1 tablespoon juice from a small lemon

Steps:

  • Follow the Steam/Sauteed Tender Greens recipe, adding the garlic along with the greens and lemon juice and zest once the liquid has evaporated.

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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