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Sautéed Greens

Dark leafy greens like collards, turnip greens and bok choy contain nutrients that can help prevent cancer and viruses and boost the immune system – keeping you healthier all year.


2 bunches hardy leafy greens, (you may use collards, turnip greens, mustard greens, kale, bok choy, or a combination) washed and coarsely chopped
2 T. olive oil
½ onion, finely diced
2 large garlic cloves, finely chopped
Pinch of red pepper flakes


  1. Simmer greens in salted boiling water for about 10 minutes. Drain.
  2. Sauté onion in olive oil, then add greens, garlic, and pepper flakes.
  3. Season with salt and pepper.