Oh man do we love garlicky greens in this house. They’re super-nutritious, savory, spicy, and a little salty—and leftovers are a rarity. Kale or collards are my favorite greens to use. But try this with any greens you like—Swiss chard, beet greens, spinach. But if you use less-hardy greens, you will want to reduce the cooking time and reduce the amount of oil and liquid (broth, wine). Also keep in mind that greens cook down significantly, so expect to end up with a much smaller volume than you started with.
There’s nothing precise about the measurements in this recipe—increase or decrease amounts as you like. Leave out the wine, swap the veggie broth for miso, use tamari or soy sauce instead of liquid aminos…fix them the way you like them.
Serve these as a side with anything, or just cook up a ton and serve them as the main event over quinoa or another grain, or over a baked potato. However you eat them, you’ll love them!
- One large bunch of greens—tough stems removed and discarded—torn or chopped into large pieces, rinsed and drained (if the leaves are a little damp, it’s good—the moisture will help them steam when they hit the pan)
- 6 large cloves of garlic, crushed and minced
- 2 Tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1/2 to 1 cup vegetable broth
- 1 teaspoon liquid aminos
- Salt, pepper, lemon juice or vinegar, hot sauce, nutritional yeast —whatever you’d like to add after cooking. Taste the greens before adding salt since the broth and the liquid aminos are both salty.
Heat olive oil over medium heat in large sauté pan or skillet with a lid. Add the rinsed and drained greens, and heat just until the greens begin to wilt slightly. Add the garlic and red pepper flakes and sauté, stirring constantly to prevent garlic from burning, until garlic begins to soften and become aromatic. Add white wine and sauté until wine is mostly evaporated. Add broth and sauté for a minute or so, then cover pan and reduce heat to medium low. Let simmer for 5 minutes, or until greens are tender and broth has reduced by about half. Add liquid aminos and remove from heat.
Taste before adding salt and pepper, lemon or vinegar, hot sauce, nutritional yeast, etc.
Yield varies, but one large bunch of greens usually yields 2 extra-large servings or 4 average side dish-sized servings.