Vegan Sauteed Winter Greens

Name: Vegan Sauteed Winter Greens
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 head Tuscan kale (cleaned and roughly chopped, stems removed); 2 sliced shallots; 1 head escarole (cleaned and roughly chopped); 1 teaspoon lemon zest a pinch red pepper flakes; sea salt and freshly ground pepper

This easy vegan sauteed winter greens is an excellent side dish. It can be served alone or with grains such as millet, rice, and quinoa; or with beans, like white beans or chickpeas. This recipe is from the Food Network Magazine.

Vegan Sauteed Winter Greens

Ingredients

3 tablespoons extra virgin olive oil
1 head Tuscan kale, cleaned and roughly chopped, stems removed
2 sliced shallots
1 head escarole, cleaned and roughly chopped
1 teaspoon lemon zest a pinch red pepper flakes
sea salt and freshly ground pepper

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the shallots and cook until lightly browned about 3 minutes. Add the kale and escarole and a pinch of salt.
Cook, stirring, until wilted, 3 to 5 minutes. Add the lemon zest and red pepper flakes. Season with more salt if needed. Drizzle with some lemon juice before serving.

Vegan Sauteed Winter Greens

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 servings

Ingredients

3 tablespoons extra virgin olive oil
1 head Tuscan kale cleaned and roughly chopped, stems removed
2 sliced shallots
1 head escarole cleaned and roughly chopped
1 teaspoon lemon zest a pinch red pepper flakes
sea salt and freshly ground pepper

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the shallots and cook until lightly browned about 3 minutes. Add the kale and escarole and a pinch of salt. Cook, stirring, until wilted, 3 to 5 minutes. Add the lemon zest and red pepper flakes. Season with more salt if needed. Drizzle with some lemon juice before serving.