Easy Speedy Sautéed Greens

Knowing how to quickly prepare nutrient-dense dark leafy greens is a valuable and delicious skill.

Yields: 2 servings


  • 1 large bunch of greens (e.g., Swiss chard, collards, kale, etc.)
  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1-2 garlic cloves, minced or thinly sliced
  • Few pinches crushed red pepper flakes (optional)
  • Pinch of sea salt and black pepper


  1. Rinse greens well; tear or cut leaves away from stems and discard stems; coarsely chop*
  2. Heat a large skillet over medium-high heat
  3. Add greens, a few handfuls at a time, stirring constantly (tongs work well for tossing)
  4. Toss in garlic, red pepper flakes and salt (be careful not to burn the garlic)
  5. Cook until just tender, tossing frequently for about 2 to 5 minutes depending on the type of greens (you may need to add a splash or two of water and/or cover the pan for a few minutes to steam firmer leaves)
  6. Season with freshly ground black pepper

*For kale and collards, remove and discard the tough, thick center stems.  For Swiss chard, chop the bottom stems and sauté for a few minutes before adding the leaves.