Simple Sautéed Greens
These greens are a quick and easy side dish. If you are serving them separately, top with a condiment of your choice.
Makes 4 cups (1 L), enough for 4 servings
2 tbsp (30 mL) avocado oil
1 1/2 lbs (750 g) chopped greens of your choice
- In a large skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Then add greens and cook, stirring often, for 3 to 5 minutes or until wilted and tender. Serve immediately.
You can never eat enough greens, it seems. This simple sauté provides a richer way to get your daily dose of chlorophyll to cleanse your liver and blood, while infusing fresh life into your cells.
The recipe works with a wide variety of leafy greens: spinach, beet greens, Swiss chard, dandelion greens, arugula, kale collards, escarole, chicory, radicchio, mustard greens, bok choy, tatsoi, Chinese broccoli (gai lan), amaranth leaves, snow pea shoots, sweet potato vine greens, chrysanthemum greens, shepherd’s purse and more.