Sautéed Greens

Sautéed Greens


  • Pot large enough to hold greens


  • 1 bunch Chard, kale, collard greens, or other greens
  • 1 head garlic, peeled (you don't need to use this much – but I like to)
  • 1 tbsps extra virgin olive oil
  • black pepper
  • coarse kosher salt
  • red pepper flakes


  • Wash greens, cut off tough ends of stems, and chop greens into large pieces.
  • Cut cloves into large pieces (2-3 per clove) or crush slightly with flat side of chef's knive.
  • In pot, put oil, garlic, a few grinds of black pepper, a generous pinch of salt, and a pinch or two of red pepper flakes.
  • Cook over lowest heat until garlic softens or begins to brown.
  • Add greens to pot.
  • Increase heat to between medium hot and hot.
  • Cook, covered or uncovered, until green portions of greens are wilted and stems begin to soften. The cooking time will vary greatly depending on the type and quantity of greens cooked.