Knowing how to sauté greens with garlic and onions is an invaluable skill in the kitchen. It works with any number of cooking greens—swiss chard, kale, broccoli rabe, mustard greens—and any kind of garlic and onions as well. Read a quick guide below:

Red Mustard Greens

red mustard greens
These Red Mustard Greens are succulent and spicy. I like to quickly stir fry these with good olive oil and garlic, stirring in a tablespoon of maple syrup just before serving.

Red Russinan Kale
red russian kaleThe tender leaves of this Red Russian Kale are sweet and nutritious.

Rapini
RapiniThis bitter green, also known as broccoli raab, is classically prepared in a quick sauté with garlic, olive oil, red pepper flakes and salt. It makes a fantastic post-bake pizza topping!

Green garlic
green garlic

Green Garlic is the spring (or sometimes fall) version of the cured bulbs you’re used to seeing year-round at the grocery store. If left to grow further, the garlic greens would die off in the heat of the summer, after the bulbs has rounded out, and, when hung up to dry, the familiar papery cellulose layers around and between the cloves would form a protective layer that enables the garlic heads to stay in storage for up to a year. At this stage in the plant’s life, the whole plant is edible and can be chopped up much like a scallion. It has a sweeter, milder flavor than when the bulbs are fully cured.

Try using green garlic in a stir-fry or chopped up with eggs. For a quick (and delicious) kitchen project, use green garlic instead of basil in your next batch of pesto.

Recipe:

Ingredients
1 bunch of Cooking Greens—Kale, Chard, Broccoli Rabe—chopped roughly

1 Spring Onion, sliced thin all the way to the tops

½ Green Garlic, white and pale green parts sliced thin

A pinch of Chile Flakes (optional)

Step 1
Add a glug of olive oil to a large pan and place it over medium-heat—you want enough olive oil to cover the whole bottom of the pan in a thin layer. Add the garlic, onions and a pinch of salt. Sauté until they’re translucent and melty, before they turn golden brown.

Step 2
While the garlic and onions cook, place greens in a colander and rinse quickly with cold water. A little water clinging to the greens will help in the cooking.

Step 3
Turn the heat to high, add a pinch of chile (if you like) then add your greens. Once the greens are in the pan, move them around with a pair of tongs and add a pinch of salt.

Step 4
If all of the water has evaporated before the greens are tender, add a splash of water.

Step 5
Greens should be tender after about 2-4 minutes of cooking, so be sure to taste! Finish with a squeeze of lemon and salt to taste.

Simple: this is How to Sautée Greens with Green Garlic and Onions. Enjoy!

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