How to Saute Anything Green- A Foundational Technique You Need to Know

 Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

 Sauteed kale with yellow onions

Sauteed kale with yellow onions

 Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

 Sauteed swiss chard garnished with green onions

Sauteed swiss chard garnished with green onions

How to Saute Greens

The essentials:

  • 1 tsp oil/fat of choice (whatever you prefer)
  • 1/2 cup sliced onions
  • 1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)
  • Salt and pepper to taste

Optional add-ins:

  • Carrots peeled into ribbons using a vegetable peeler
  • 1 tsp fresh grated ginger
  • 1 T. coconut aminos 
  • A handful of pine nuts
  • A handful of grated parmesan

Method:

Heat oil in skillet.

Wash the greens, then tear or cut into 1" pieces.

Add the onions, greens, and carrot ribbons (if using) to the skillet.

Cook for several minutes, flipping occasionally.  If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.

When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.

Enjoy!