How to Saute Anything Green
How to Saute Greens
1 tsp oil/fat of choice (whatever you prefer)
1/2 cup sliced onions
1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)
Salt and pepper to taste
Carrots peeled into ribbons using a vegetable peeler
1 tsp fresh grated ginger (see my ginger trick here)
1 T. coconut aminos
A handful of pine nuts
A handful of grated parmesan
Wash the greens, then tear or cut into 1" pieces.
Heat oil in skillet.
Add the onions, greens, and carrot ribbons (if using) to the skillet.
Cook for several minutes, flipping occasionally. If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.
When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.
See below for some of the variation I have made with this recipe.
Sauteed kale and red onions garnished with pine nuts and edible chive blossoms
Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.
Sauteed swiss chard garnished with green onions