Sauteed Leafy Greens

Sauteed Leafy Greens

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: Makes 4 servings

Rich, dark colored greens like spinach, kale, or escarole are not only delicious but also nutritious. These leafy greens contain lutein, which can help prevent clogged arteries and protect your eyes and skin.  Saute leafy greens with olive oil for an antioxidant-rich side dish.

Some other leafy greens to consider are dandelion greens, mustard greens, beet greens, endive, nettles, chicory, wild spinach, or broccoli rabe.


  • 1 1/2 pounds of spinach or other leafy greens*, washed, stems trimmed
  • Sea salt
  • Freshly ground pepper
  • Extra virgin olive oil
  • 2 lemons, juiced


  1. Cook greens in 1 to 2 inches of salted boiling water. Boil for 10 to 15 minutes or until greens are tender.
  2. Using tongs, move greens to a colander, squeezing out as much liquid as possible. Toss greens with salt, pepper, oil, and lemon juice to taste. Serve warm or at room temperature.


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