Lemon Garlic Greens Saute Recipes
SAUTéED GREENS WITH CHILES, GARLIC AND LEMON
Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.
SAUTEED GREENS WITH LEMON
Steps:
- In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.
LEMON-GARLIC GREEN BEANS
"My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender., Add garlic; cook 1 minute longer. Stir in the lemon juice, pepper and salt.
Nutrition Facts : Calories 54 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-GARLIC GREENS SAUTE
This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.
Provided by Eat Your Vegetables
Categories Collard Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Roughly chop the greens and wash them thoroughly.
- To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
- Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
- Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
- Serve warm.
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