Sautéed greens, what does that mean?
Greens: spinach, kale, chard, collards, mustard greens and a host of other green super foods.
Sauté: cooking with a minimal amount of oil at a relatively high heat for a short period of time
I often start with spinach as a base or sauté them alone as the taste is mild and my girls love them. Spinach is a great option if you are a newbie to eating plant based or prefer a milder flavor.
My husband is a big fan of the Costco bag of Organic Power Greens which is a combination of chard, kale and spinach. When I’m whipping up some power greens for my husband and I, I add Kimchi for an added zest and spice. Kimchi: a spicy Korean condiment made by fermenting vegetables with a variety of seasonings. Kimchi is a super food in itself with a wealth of antioxidants, B vitamins, electrolytes, and probiotics. As an added benefit, it is super affordable. You can find it by sauerkraut in the grocery store.
Greens, or superfoods, compliment most any meal. When I can’t think of what to make for dinner and are in the proverbial rush, I sauté some shallots add some white wine throw in the greens, spoon in a bag of quick cooking quinoa, top it off with a couple tablespoons of kimchi, done. Sautéed greens are so versatile the recipe options are simply endless.
- 1 tablespoon olive oil
- 1 small red onion , sliced thin
- 1/2 cup of white wine
- 6 cups super greens
- 1/2 lemon , squeezed
- 1/2 to 1 cup Kimchi
- 1/2 teaspoon salt
- In large skillet sauté red onion in olive oil for 3 minutes.
- Add wine to onions sauté until wine cooks down by half, couple of minutes.
- Finish with greens, lemon, Kimchi, salt, heat till greens wilt and serve.