Garlicky Greens

5 from 1 review

An easy component for more meals, these garlicky greens are easy to cook and work with many different types of greens like kale, chard, or collards.


  • 1 bunch kale, collards, or chard (8 ounces)
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 1/4 teaspoon sea salt


  1. Remove the stems from the greens and roughly chop- set aside. Peel and mince garlic.
  2. Heat a pan over medium-low heat. Add the olive oil followed by the garlic. Cook for a minute or two, until the garlic is fragrant and browning.
  3. Stir in the greens and salt, reduce the heat, and cook until the greens have wilted to your desired texture. Stir often and/or cover the pan to help the greens wilt.
  4. Use immediately or store in an airtight container for up to five days. 


Tips & Tricks: Save the stems for use in a stir fry, pesto, or pickles.

Different varieties of kale cook differently. I prefer lacinato kale for this but the curly kale will work. If the greens are having a tough time wilting, add a splash or two of water and cover to steam slightly. 

Stock up: get the pantry ingredients you will need: Kale, Olive oil, garlic

Nutrition: see the information.


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