Basic Everyday Sautéed Greens

*spinach

The perfect side every day. I mostly stick to kale, I can’t ever get enough. Pictured was fresh baby spinach- divine.  All of the greens come out super tasty, kale’s just my fave. You can vary the flavors by adding spices, like ginger and for depth shoyu or gluten free tamari. In Italy they add pine nuts and raisins or currants to the spinach- HOLY CRAP is that delicious. Greens are always the perfect accompaniment to any vegan meal. So good for you….

EAT THEM….EAT YOUR GREENS.

Basic Everyday Sautéed Greens

1 bunch greens, (kale, chard, spinach, collards, beet greens, cabbage) washed, trimmed, and torn or cut  into bite size pieces

1 large clove garlic, minced

1/4t cayenne pepper flakes or fresh hot pepper

2T extra virgin olive oil

1/4t salt or to taste

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the greens. With a fork or a pair of tongs, move the greens around the pan cooking them just until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly. Serve immediately. Also delicious cold!

Published by

Ellen Abraham

I am a totally lit up Vegan Ambassador for Official Team Green-Yoga-Spin-Pilates-Health- Life Coach-Crossfitting-Food-Animal Activist-Studio Owner........

3 thoughts on “Basic Everyday Sautéed Greens

  1. […] This is a stovetop version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on.  I served this with a huge side of Sautéed Kale. […]

  2. […] This is a stovetop version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on.  Serve this with a huge side of Sautéed Kale. […]

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