This is our go-to weeknight side dish. It comes together in less than 15 minutes and pairs perfectly with so many dishes. We often have it with brown rice and white beans.
Simply Sautéed Greens
1 large bunch Swiss chard or Lacinato kale
1 Tbs. extra virgin olive oil
1/8 tsp. red pepper flakes
1 garlic clove, thinly sliced
several splashes vegetable broth or water
Sea salt, to taste
Roughly chop chard + remove thick bottom stems. If using kale, remove stems and ribs.
Heat olive oil in a large sauté pan over medium heat. Add red pepper flakes and garlic. Cook until garlic is soft, but not brown. About 60 seconds.
Next, add Swiss chard and vegetable broth. Toss to combine with the garlic and season with a pinch of salt. Cover and cook for 5-7 minutes until wilted and tender, but still bright green. Remove lid and sauté 1-2 minutes more, until most of the liquid has evaporated.
Tip: Use any leftovers the next morning in a Frittata!
Notes: I like to mix up the greens in this method depending on what's available. If you have leftover beet greens, add those! Something peppery? Try a few handfuls of mustard greens.