Sauteed Greens – GFCFSF/SCD

November 01, 2015


Sauteed Greens - GFCFSF/SCD

This is a very versatile recipe that can be used for any edible greens such as spinach, kale, chard, beet tops, mustard greens, collards and chicory.

Olive Oil
Salt and Pepper, to taste

Optional ingredients to add flavor:

  • Bacon
  • Shallots
  • Garlic
  • Red pepper
  • Nutmeg (for spinach)
  • Lemon juice

Heat oil over medium low heat in large pan with lid. Add in greens, turn in oil a minute to help coat the leaves with oil, cover with lid. Let sit 5 minutes and stir. Repeat until greens are soft. Season with salt and pepper as needed.

If using bacon, omit the oil, chop the bacon into ½ inch pieces and cook on medium, until crispy. Remove bacon to a plate but leave oil in pan. Cook greens as above, adding cooked bacon in before serving.

If using shallots or garlic, cook them lightly in the oil before adding the greens. Add red pepper at the same time as the greens.

If the greens are bitter (like mustard or chicory), you may want to squeeze a little lemon over them before serving.
Note, cooked greens shrink drastically when cooked so a large (11oz) container may only make 3-4 servings.