Sautéed Bitter Greens with garlic is a super tasty way to eat your heart-healthy kale.
This Sautéed Bitter Greens recipe came from Mary Ann Esposito’s Ciao Italia Family Classics (GREAT COOKBOOK). Don made it exactly as she wrote it and it is so good. My version was equally as good, but I cut down on the oil—she called for 1/4 cup, which is a lot. It was fabulous, especially when paired with the Minty Eggplant Rollups and Carrots in Vermouth (also from her cookbook). These greens are easy to make. You simply blanch (that is, boil for a short time) the greens, slice some garlic and sauté it, add the spices and wine, then toss in the drained greens for a couple minutes. Super easy.
These greens are terrific paired with meat or chicken and potatoes, or as you see them here with eggplant and carrots. Add a nice glass of white wine, and call it dinner.
I don’t know about you, but I love to eat vegetarian meals regularly. Don and I try to limit our meat consumption to a couple of times a week. It’s especially easy to do in the summertime when the veggies are plentiful and we have locally available, organic vegetables.
Luckily, we live in the U.S. where we have terrific grocery stores that offer organic vegetables year round (not necessarily local, however). I always feel so much healthier when I only eat veggies.
What You Need
For this recipe, you need measuring cups and spoons, a knife, cutting board, and terrific sauté pan with a lid, plus a pot for boiling the greens. While you are at it, buy a whole set of great cookware. You’ll never be sorry. You also need hot pepper flakes and kale, of course.
Sautéed Bitter Greens Recipe
Sautéed Bitter Greens Recipe
Flavorful and a little spicy, these Sautéed Bitter Greens are packed with nutrients.
- 2 pounds fresh kale (or broccoli rabe or dandelion greens, well rinsed and drained; we used kale)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic (peeled and cut into slivers)
- 1/8 teaspoon hot red pepper flakes (or more to your liking)
- 1/4 cup dry white wine
- 1/4 teaspoon Salt
- 1/8 teaspoon black pepper
Chop the greens coarsely and set aside, cutting out the larger stems.
Bring a large pot of water to boil.
Add the greens and cook for about 3 minutes. They should still be bright green.
- Drain the greens in a colander, squeezing out as much water as possible.
- Heat the olive oil in a 12-inch sauté pan over medium-high heat.
- Stir in the garlic slivers, pressing on them with the back of a spoon to release their flavor.
- Do not let them burn.
As soon as the garlic slivers look transparent, stir in the red pepper flakes.
- Add the greens and wine.
- Lower the heat to simmer and cover the pan.
- Cook for about 3 or 4 minutes.
- Uncover the pan, season with salt and black pepper, and serve hot.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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