Sautéed Cooking Greens

I love kale and swiss chard and we eat it all year round (we freeze A LOT for the winter time). This is a no-recipe recipe for an easy 15 minute side. You can tailor the dish to compliment the rest of your meal by changing the flavor additions (wine will be brighter and chicken stock makes for a more savory flavor addition).

  • 1 bunch of kale or Swiss chard, strip stems off leaves, roughly chop stems and leaves separately
  • 1 small onion, diced OR 1 clove of garlic, minced
  • 1/4 cup white wine OR chicken stock
  • salt
  • pepper
  • olive oil

Add 2 Tbsp of olive oil to large skillet over medium heat. Add onions OR garlic and chopped stems and sauté for 2-3 minutes until onion/garlic is translucent and stems are starting to get more tender. Add leaves and a big pinch of salt and a few cracks of black pepper to the pan and sauté for 3-5 minutes, stirring occasionally. Add the wine or stock, cover and cook for 3-5 minutes (chard needs less time and kale needs a bit more to get tender). Taste test for salt and pepper as well as doneness about halfway through.

*If serving kale as a summer side to other bright flavors, add a squeeze of lemon juice at the end before serving.