Sautéed Greens & Lemon
Quick sautéed greens are easy to make and can be eaten on their own or added to a number of meals. I use the same method for most greens and find it especially delicious when I have a mixture of radish, turnip, and/or beet greens. It’s a perfect recipe when you’re trying to add a variety of greens in your diet but aren’t sure how to cook them.
Adding citrus increases the body’s ability to absorb iron and brightens the flavor.
Ingredients
1 bunch of greens–kale, beet tops, chard, radish tops or a mixture
2 tablespoons olive oil
1 clove garlic, pressed or minced
juice of ½ lemon or to taste
salt and pepper
Wash the greens, tear leaves into bite-sized pieces, and chop the stems. Heat a large cast iron or sauté pan over medium heat and add olive oil. Add the stems and sauté for 2 minutes then add the leaves. Salt and stir occasionally until slightly wilted or to desired texture.
Add garlic and cook for another 2-3 minutes. Turn off heat and add lemon juice, salt and pepper.
