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Vegan Sauteed Winter Greens
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
  • 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
  1. 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.