• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

×
Home » Dairy-Free

Sautéed Super Greens

Nov 15, 2020 (updated May 11, 2024) (2 Comments)

Sautéed greens are so easy to pull together, and can be made 5 minutes before the rest of a meal. You can also make greens as a snack anytime you think your body needs a good shot of tasty green goodness. Kermit would be proud.

This is one of my favorite ways to get vitamins and minerals from greens in the winter, especially when a salad just seems too cold. It pairs well with a variety of meals and other vegetables.

Spinach is a great source of vitamin K and A, manganese, folate, copper, and a bunch of other good minerals and vitamins.

Parsley is high in vitamin A and C, as well as iron and sulfur. It's also is shown in studies to act as an antioxidant to destroy free radicals before they damage cells, and protect cells against cancer and other diseases.

Kale is high in vitamin A, K, B6, C, and some key minerals including calcium, potassium, copper, and manganese.

Leek offers a hefty dose of vitamin K, manganese, vitamin B6, iron, folate and vitamin C.

I use some of my favorite greens here, but subs can be made for sure. Just keep in mind the cooking time because some greens cook faster than others. Go green!

Add to List Go to List Print Recipe Pin Recipe

Sautéed Super Greens

Feel free to sub with other greens. Some greens cook faster than others so time the cooking by adding the longer cooking greens first.
Servings: 4 servings
Calories: 65kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves peeled and minced
  • 1 cup kale leaves sliced into thin ribbons
  • 1 large leek sliced into ribbons
  • 2 cups spinach leaves chopped
  • 1 cup parsley leaves chopped
  • pinch of salt
  • 1 tablespoon lemon juice plus extra for finishing to taste
US Customary - Metric

Instructions

  • Heat a large skillet or low-profile sauce pan on a medium heat.
  • Add the olive oil and the garlic. Sautée the garlic for a minute.
  • Add the kale ribbons and toss with a spatula for a minute.
  • Add the leeks and parsley and toss for another minute.
  • Finally add the spinach, a pinch or two of salt and the lemon juice. Toss for a few more minutes.
  • Serve warm with a slice of lemon.

Nutrition

Calories: 65kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4714IU | Vitamin C: 49mg | Calcium: 77mg | Iron: 2mg
Keep screen awake while cooking
  • Facebook5

Reader Interactions

Comments

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Anne Marine says

    November 19, 2020 at 5:00 am

    I can’t eat onions or garlic. Any idea of how to make this taste better.

    Reply
    • Erica says

      November 19, 2020 at 8:58 am

      Yes, the salt, olive oil, and lemon juice will give it great flavor on it's own. If you like mushrooms, you can sautee those ahead of time and add them to the sauteed greens.

      Reply

Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Never miss a recipe!

Recent comments

  1. Erica on Fluffy Pancakes {almond & coconut flour}September 5, 2025

    Thanks, Janet! Great low carb subs, thanks for sharing that info. Good to hear it worked out even without the…

  2. Janet C on Fluffy Pancakes {almond & coconut flour}September 5, 2025

    Super delicious and absolutely the best low-carb pancake recipe I've ever tried! Made them even more low carb, by substituting…

  3. Erica on Fluffy Pancakes {almond & coconut flour}September 4, 2025

    Thanks, April! Great idea to use milk, it makes it that much richer in flavor and moisture. Yes, the trick…

  4. April on Fluffy Pancakes {almond & coconut flour}September 4, 2025

    I made these and they were delicious. I used almond milk instead of water and I had to add extra…

  5. Erica on Banana Bread {almond & coconut flour}August 24, 2025

    Thanks, Katia! And thanks for sharing your modifications. I know there are folks that like adding protein powder to baked…

  6. Katia on Banana Bread {almond & coconut flour}August 24, 2025

    Excellent recipe. The first grain free banana bread that actually tastes great and has a very good consistency. It came…

  7. Erica on Strawberry Coconut Ice CreamAugust 20, 2025

    Hi Mary, yes can definitely use cream instead of milk for a creamier ice cream. You can also add some…

  8. Mary Kaluske on Strawberry Coconut Ice CreamAugust 20, 2025

    Could you use coconut cream vs coconut milk to gain more creaminess?

  9. Erica on Avocado Mint Ice Cream {dairy-free}August 18, 2025

    Yes, you can definitely use almond milk or other milk or cream and then add a bit more avocado. You…

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.