Winter Greens Garlic Lemon (Printable Format)
Tender winter greens sautéed with garlic and fresh lemon juice, delivering a vibrant, zesty flavor.
# What You Need:
→ Greens
01 - 14 oz mixed winter greens (kale, Swiss chard, collard greens, or spinach), stems removed, leaves roughly chopped
→ Aromatics & Flavour
02 - 2 tbsp extra virgin olive oil
03 - 3 large garlic cloves, thinly sliced
04 - Zest of 1 lemon
05 - 2 tbsp fresh lemon juice (about ½ lemon)
06 - ¼ tsp red pepper flakes (optional)
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - 2 tbsp toasted pine nuts or slivered almonds (optional)
# How-To Steps:
01 - Wash the greens thoroughly and drain well.
02 - Heat olive oil in a large skillet over medium heat.
03 - Add sliced garlic and sauté for 1 minute, stirring frequently until fragrant but not browned.
04 - Add greens to the skillet, tossing to coat with oil and garlic. Cook, stirring often, for 4 to 6 minutes until wilted, tender, and bright green.
05 - Season with salt, pepper, and red pepper flakes if desired. Stir in lemon zest and juice, toss to combine, and cook for 1 additional minute.
06 - Taste and adjust seasoning as needed. Transfer to a serving dish and sprinkle with toasted nuts if using. Serve warm.
# Expert Suggestions:
01 -
- It takes less time than waiting for rice to cook and tastes like you spent an hour on it.
- The lemon keeps everything bright and alive instead of that murky boiled green taste.
- You can use whatever leafy greens are on sale or wilting in your crisper drawer.
- Its one of those rare sides that actually makes you want to eat more vegetables.
02 -
- Don't add the lemon juice too early or the greens will turn drab and army green—wait until the very end.
- If your greens are really thick or tough, add a splash of water or broth halfway through cooking so they soften without scorching.
- Burnt garlic tastes acrid and ruins the whole dish, so keep your eye on the pan and stir constantly once it goes in.
03 -
- Toast your nuts in a dry pan until they smell nutty and golden—it takes two minutes and makes a huge difference.
- If you like things garlicky, add an extra clove or two, but slice them paper-thin so they cook evenly.
- A splash of white wine or vegetable broth added halfway through cooking deepens the flavor and keeps everything silky.