Let Me Tell You About These Greens…
Okay, you know those nights when you look in the fridge, realize dinner’s half an hour away, and you really want something that says, “Hey, I put in effort,” but actually you didn’t? That’s how I started making these warm tasty greens with garlic. My first memory was at my Aunt Jean’s tiny flat — she put garlic in everything (even her tea once, accidentally — don’t try that). Now whenever I get homesick or just want something green that isn’t sad and limp, I whip up a pan of this. The smell alone gets my partner to hover in the kitchen pretending to do the dishes while stealing bites.
Why You’ll Love This (Even If Greens Aren’t Usually Your Thing)
I make this when I’ve had a long day because it’s comforting and, let’s be honest, pretty forgiving if you get distracted (which I do, often. Kids, cats, group text… you know the drill). My family actually requests this at Sunday roast — probably ‘cause it tastes like you did something cheffy, but it’s really so simple. Plus, it’s a sneaky way to get everyone to eat their veggies. My only frustration: sometimes the garlic gets ahead of you and toasts up a bit too much. (Actually, I find it works better if I lower the heat after the greens go in, lesson learned the hard way!)
What You’ll Need (Substitutions & Grandma’s Advice Optional)
- A big ol’ bunch of greens (spinach, kale, chard, or whatever’s hanging out in the crisper; I’ve even tossed in rocket when I’ve run low – tastes a bit bitey, but it works)
- 3-4 cloves garlic, thinly sliced or just smash them if you’re in a hurry (my friend swears by that fancy garlic press, but I just use a knife)
- 2 tablespoons olive oil (or, if you’re feeling lush, a knob of good butter — I sometimes do both, but don’t tell anyone)
- Salt, pepper — to taste, or until it tastes right to your tongue
- Pinch of red pepper flakes (optional, but I like a little tingle on a cold night)
- Lemon wedge or a splash of apple cider vinegar for zing at the end — but sometimes I just forget, and it’s still good
How I Actually Make It (Well, Most of the Time)
- Heat a big frying pan (or wok if you feel fancy, but really anything wide will do) over medium heat. Glug in the olive oil. Wait until it shimmers, but if you walk away and come back to a smoking pan — start again (story of my life).
- Toss in the garlic. Give it a little stir. Don’t walk away here; garlic likes to burn the second you leave — it’s a diva that way. When it just starts to get golden and smells like home, you’re good.
- In with your greens! They’ll look like a mountain, but don’t panic; they shrink down faster than plans on a rainy Saturday. Add salt, pepper, and those chili flakes if you’re using them.
- Stir, toss, and let them wilt down — usually 3-5 minutes, maybe a smidge more for stubborn kale. This is where I sneak a taste (purely for science, obviously).
- Squeeze a bit of lemon or a splash of vinegar over the top, give it one last toss. Taste it — add more salt, lemon, or however you like it. Done!
Stuff I’ve Figured Out (Mostly from Messing Up)
- Wet greens splatter hot oil! I forgot to shake them dry once. My stove looked like Jackson Pollock stopped by.
- If you use kale, chop out the tough stems. I used to leave them in thinking I was being rustic. Nope. Chewy as an old shoe.
- Leftover greens actually taste better cold, straight from the fridge. (Probably an unpopular opinion?)
- Sometimes I add a sprinkle of Parmesan, especially if they’re looking too virtuous.
Other Ways I’ve Made This (Some Better Than Others)
- Once tried to add a splash of soy sauce and toasted sesame oil — was actually quite good. Maybe not traditional, but it gave it a sort of umami lift.
- Chopped nuts (toasted almonds or walnuts) — nice crunch, unless you burn them. Which I did. Whoops.
- Just for fun, I added dried cranberries once. Eh, didn’t love it. But hey, live and learn.
About the Kit (No Specialist Tools Required — Mostly)
If you’ve got a nonstick pan or skillet, great. If not, I’ve used a regular saucepan; just don’t crowd the greens, or they sort of steam instead. No garlic press? No sweat, a chef’s knife and a whack with the palm does the trick (and it feels oddly satisfying).
Keeping Leftovers (If There Are Any…)
If – and that’s a big if – you have leftovers, cool ’em down and toss them in a sealed container. They’ll keep 2-3 days in the fridge, getting a bit softer but not sad. I sometimes toss the leftovers into omelets or pasta — easier than making entire new veg. Although, honestly, in my house it never lasts more than a day!
Serving: How We Usually Eat These Greens
I love these warm with roast chicken or piled onto garlic toast (carbs, yes please). My gran would serve them beside a heap of buttery mashed potatoes and pretend she wasn’t sneaking seconds. Sometimes I spoon them over grilled fish. Or breakfast eggs if I’m feeling continental — which is rare. But there you go.
What I Learned (Also Known As: Don’t Rush)
- Let the garlic do its thing on medium heat. I once tried to hurry and it just browned up and tasted bitter — not worth it.
- Season at the end, not the start. I kept over-salting when adding it with the greens; now I taste, then salt. Simple.
- Oh, and you can always add more chili, but taking it out? Not so much. Ask me (and my poor lips) how I know.
Questions I Actually Get About This
- Can I use frozen greens?
- Yes, you totally can! They’ll be a bit wetter and less perky — but that’s fine. Just cook out the extra water. Or save them for soup if they look, uh, mushy.
- What if I hate garlic?
- Well, then you’re braver than me. You can use green onions or leave it out. Try shallots for a milder thing.
- How do I make this for a crowd?
- Just keep doubling everything — but use two pans, or else it won’t really sauté, it’ll steam. Learned that one during a potluck where everything merged into one big green blob, ha!
- Any good resources for learning basic sauté?
- Yeah! I really like Serious Eats’ guide to sautéing. Also, Bon Appétit has simple green-cooking advice, which helped me stop overcooking mine all the time.
Oh, totally random: while I was writing this, I remembered this wild family story about how my uncle tried to juice spinach for breakfast and ended up painting the ceiling green. Which has absolutely nothing to do with this recipe, but seemed worth sharing.
Happy cooking, and may your garlic never burn!
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cups mixed leafy greens (such as kale, spinach, Swiss chard)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
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1Heat the olive oil in a large skillet over medium heat.
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2Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
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3Add the mixed greens and cook, tossing frequently, for 4-5 minutes until wilted and tender.
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4Season with salt, black pepper, and red pepper flakes if using. Stir to combine.
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5Drizzle with lemon juice and sprinkle with fresh parsley. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
90cal
Protein:
3 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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