Basic Sauteed & Steamed Greens
Basic, sauteed or steamed greens make for such a simple, yet elegant side to accompany almost any meal. If I ever can’t think of a way to incorporate greens into my dinner, I lean on these techniques. Below are my favorite approaches to both.
Spicy & Garlicky Sauteed Greens
serves 2-4
olive oil or avocado oil
2 garlic cloves, smashed flat, sliced, or minced
1 large bunch sturdy greens like kale, chard, mustard greens, mature spinach, bok choy, etc., torn, sliced, or ribboned
sea salt
pinch chile flakes, or to taste
fresh lemon juice or a splash red wine vinegar, for finishing (optional)
Add olive oil to a large skillet, enough to lightly coat the bottom. Add the garlic. Turn the heat to medium and let the skillet heat up, during which time the garlic will infuse into the oil. Once the garlic is shimmering and the skillet is hot, add the greens, a pinch of salt, and chile flakes. Saute, until the greens are fully cooked to your liking - you can saute less for lightly cooked greens and more for charred, almost crispy greens (this works well with kale). The timing will depend on the greens you’re using, but it should generally take 5-15 minutes total. Optionally, add a squeeze of lemon juice or a splash of vinegar at the end. Enjoy warm.
Steamed Sesame Greens
serves 2-4
1 large bunch sturdy greens like kale, chard, mustard greens, mature spinach, bok choy, etc., torn, sliced, or ribboned
toasted sesame oil
sea salt
splash of rice vinegar, for finishing (optional)
1 tablespoon toasted sesame seeds
Steam the greens in a steamer or in a pot with a steamer basket, until cooked to your liking. You can steam less for lightly cooked greens and more for soft, ‘melted’ greens. The timing will depend on the greens you’re using, but it should generally take 5-15 minutes total.
Transfer the greens to a bowl and drizzle with sesame oil - a little goes a long way. Sprinkle with salt, add a splash of vinegar, if using, and mix to coat. Garnish with sesame seeds and serve warm.
Intuitive Cooking Takeaways
The sauteed greens can be flavored many different ways. Consider switching up the spices or adding other aromatics in place or in addition to the garlic: shallot, ginger, fresh hot peppers, etc. Take a minute to think about the greens that you’re cooking that day and what flavors generally go well with them. Garlic, chile flakes, olive oil, and red wine vinegar go well with kale, while avocado oil, garlic, ginger, tamari, and rice vinegar would be delicious with bok choy.
The steamed greens can be flavored many different ways as well. I like to sometimes add fresh grated ginger and/or tamari at the end. Other toasted seeds or nuts can be employed in place of the sesame seeds. This flavoring approach (sesame oil + sesame seeds + salt) also works really well on any steamed vegetables, not just greens.