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!
Sautéed Super Greens
- 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
- 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.