Enjoy these Italian-Style Greens any time of the year! Easy and delicious, these greens will help your kids—and you—to eat your veggies.
When I was a kid, we ate sautéed greens from the garden nearly every day. They changed with the seasons, but my mother knew she could count on us to eat our veggies if she made them this way. I hope this method works with your kids because the antioxidants, fiber, and chlorophyll are essential to their good health!
Wondering what to eat your greens with? Well, you can definitely just eat them on their own if you prefer! Or pair these greens with a protein-filled main, some warm grains, or a creamy pasta dish.
How to Make Italian-Style Greens
- Cook garlic & onion in a bit of oil in a skillet.
- When sizzling, add salt, pepper, and pepper flakes.
- Sauté 2–3 minutes.
- Stir in tomatoes and salt.
- Sauté 3 minutes.
- Stir in greens and salt.
- Sauté 3 minutes.
- Serve hot.
Full directions for how to make Italian-Style Greens are in the printable recipe card below.
Italian-Style Greens FAQs
Can I save leftovers of these greens?
These cooked greens are meant to be eaten right away. You could store them in the fridge for a few days, but I don't really recommend that. If anything, you can pre-slice the veggies a day or two ahead of time. Then you'll have everything ready to cook when you're ready to eat!
What kind of greens can I use in this recipe?
You can use any kind of dark green leafy greens that you have on hand for this recipe. Some examples include kale, collards, broccoli rabe, and spinach.
Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
Recipe
Italian-Style Greens
Ingredients
- extra virgin olive oil
- 2 cloves fresh garlic thinly sliced
- ½ red onion thinly sliced into half moons
- sea salt
- cracked black pepper
- crushed red pepper flakes
- 2 ripe tomatoes thinly sliced into half moons
- 1 bunch dark leafy greens rinsed well and chopped into bite-sized pieces
Instructions
- Place a small amount of oil, the garlic, and onion in a deep skillet over medium heat.
- When the onion begins to sizzle, add a pinch of salt, pepper, and crushed red pepper flakes.
- Sauté for 2-3 minutes.
- Stir in tomatoes and a light seasoning of salt.
- Sauté for 3 minutes.
- Stir in greens, a light seasoning of salt, and sauté until the greens just wilt, about 3 minutes.
- Serve hot.
Nutrition
Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More* 2011 Perigee Books.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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