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Sautéed Greens

Dark leafy greens like Kale, Chard and Collards, contain nutrients that can help prevent cancer and viruses and boost the immune system – keeping you healthier all year.


2 bunches hardy leafy greens (Kale, Chard, Collards, or a combination), washed
2 T. olive oil
½ onion, finely diced (or 1 small bunch of spring onions, greens removed and onion bulbs finely diced)
2-4 large garlic cloves, finely chopped
Pinch of red pepper flakes
Salt to taste
Lemon (optional)


  1. Tear or cut leaves away from stems and discard stems. Coarsely chop the leaves.
  2. Heat the oil in a large wok or sauté pan over medium high heat. Add the diced onion and sauté for about 2 minutes until starting to soften.
  3. Start adding the greens, a few handfuls at a time. As the greens begin to shrink, keep adding more until all are in the pan, continually stirring. Cook until the greens are all wilted, about 3-5 minutes.
  4. Add the garlic, pepper flakes and salt and cook for 1 minute more.
  5. Serve with a fresh squeeze of lemon juice if desired.