Sauteed Garlic Greens
Sturdy greens wilt down quickly with garlic and chili flakes, finished with a splash of vinegar for brightness.
Sodium note
No added salt; garlic, chili flakes, and vinegar bring the flavor forward.
Ingredients
- 1 pound sturdy greens (kale, collards, or Swiss chard), stemmed and chopped
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup no-salt-added vegetable broth
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon black pepper
Method
- 1
Heat olive oil in a large skillet over medium heat and add garlic and red pepper flakes, cooking 1 minute until fragrant.
- 2
Add greens in batches, tossing with tongs until they begin to wilt and make room for more.
- 3
Pour in the broth, cover, and cook 4 to 6 minutes, until greens are tender.
- 4
Uncover and cook 1 to 2 minutes more, until any remaining liquid evaporates.
- 5
Remove from heat and toss with apple cider vinegar and black pepper before serving.
Nutrition (estimated, per serving)
- Calories
- 100
- Protein
- 3 g
- Carbs
- 7 g
- Fat
- 7 g
- Sodium
- 20 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Balsamic or red wine vinegar can replace apple cider vinegar.
- Spinach can be used for a quicker-cooking version; reduce cook time to 2 to 3 minutes.
- A squeeze of lemon juice can replace the vinegar for a citrus finish.
Tips
- Adding greens in batches keeps the pan hot enough to wilt them properly instead of steaming them soggy.
- A splash of vinegar at the very end cuts through the richness and boosts flavor without salt.
- Collards and chard take a bit longer to become tender than kale, so adjust cooking time as needed.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
