Sauteed Kale, Spinach, Collards or other greens

Prep Notes

Greens are so good, easy to prepare, and good for you!   Try one you have never tried before and you will be surprised at how good they are!

Wash the greens thoroughly and drain in a colander.   They will not need to be dry as the water on the leaves will help the sauteeing process.

For Kale and Collards, I usually cut out the thick stem in the middle and then cut the remaining leaves into several smaller sections.

For Spinach, I trim off the long stems and make sure there are no wilted or soggy leaves.

Slice one, two or three large cloves of garlic.  The number you use depends on your taste and how many cups of greens you are sauteeing.  I often sautee a large batch and freeze some portion size bags of greens to enjoy later.  This helps out when you are on a tight schedule!

Lightly cook the garlic in a large pan in  1-2 TBSP of coconut oil. 

Add the greens and a small amount of water and sautee the greens.  Put a lid on the pan.  Stir two or three times while cooking til the greens are wilted.  This usually takes 3-5 minutes.   Don't overcook, especially Kale and Collards.