Sauteed Winter Greens with Garlic

Video transcription

Hi, I'm Louisa Shafia, on, and today I'm showing you how to make sauteed leafy greens. So I'm starting out with some collard leaves and the one thing you want to do when you're prepping leafy greens for sauteing, is you want to cut out the inner core, the stem. Now the reason why you cut them out is because this is a very quick cooking recipe and the stems take a long time to cook so you want to get rid of them. If you were doing a soup or something or a stew you could leave them in but for this you want to take them out. Now I'm using collard greens today but you could use kale for this, you could use chard, spinach, mustard greens, pretty much any green that you like, actually a favorite of mine is beet greens. So this is what the leaves look like once you take out the stem. Now for cutting them up, my only rule is you don't want any long strands. So you kind of want these to be bite size pieces. So just take them, do a coarse chop on them. Okay these are ready to go. I have a hot pan right here and I'm just going to put some olive oil in here. This looks great and I have a whole lot of leafy greens here so I'm really just going to start out by putting half of them in my pan. If I put all of them in, they're just not going to cook so I'm going to wait until half of them start to wilt and then I'll add the rest. Now leafy greens are very very healthy. They're packed full of nutrients. They're one of those foods that are called super foods because they have so much good healthy stuff in them and they can have a bitter flavor which can turn some people off but sauteing them in olive oil is a really great way to kind of mellow the flavor and bring out the richness in the greens. These are nice and wilted. I'm ready to add the rest of my greens, let the rest of these cook down. While the greens cook I'm going to mince up some garlic and I don't add the garlic at the beginning because it will burn. So I wait until the leafy greens are almost all the way cooked through and then I add the minced garlic at the end. If you've ever cooked with garlic, you might know that it can burn very very easily and then it gets a bitter flavor. So you just want it to cook in the pan for a couple minutes at the most. So I'm adding these and these are going to give it a little bit of a flavor boost, leafy greens can have kind of an Earthy taste and the garlic just gives them a little bit of a zing. So while these finish cooking another way to cook leafy greens is to bake them in the oven. This is such a cool way to cook them. You would just take your leafy greens, make sure they're really really dry, coat them in a little bit of olive oil and salt and then bake them in the oven at 325 for about ten minutes until they start to crisp up, take them out and then you've got kale chips or collared chips. Okay these are looking done so the last thing I'm going to add in here is some salt. Make sure these are well seasoned. The flavor is all there, they've got the salt, they've got the garlic. I'm just going to add a little bit of acid with some lemon juice to brighten up the flavor, just a little bit of fresh lemon juice on here, a little pepper and if you like things spicy like I do you can add a little bit of red pepper flakes, also gives it a nice color. So that's it, sauteed leafy greens. I hope I showed you that this is a really really easy dish to make, really healthy and really tasty. Thanks for joining me. I'm Louisa Shafia. See you next time on

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