The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Sautéed Greens

Advertisement

Ingredients

1 pound of mixed greens (collards, beet, kale, etc., anything but lettuces)

2 tablespoons olive oil

Salt, pepper, garlic, lemon juice, herbs, hot pepper, sesame oil, vinegar, soy sauce, or any other spice that catches your fancy

Directions

  1. Rinse greens well in cold water.
  2. Drain well (or spin in a salad spinner) and cut leaves into ¼- to 1/2-inch strips.
  3. Heat oil over medium-high heat in a well-seasoned cast iron skillet or wok.
  4. Add greens and cook, stirring often, for about 5 to 10 minutes—or until the greens are tender.
  5. Season as desired.
Print Recipe