Easy | Servings: 6 | Ready In: 15 minutes | Yield: 6 cups
This easy, oil-free starts by infusing water with garlic and red chili flake. Dark greens like chard, kale, and spinach then sauté for a simple plant-based recipe that is full of delicious Italian flavor. Enjoy on its own or serve with Pasta “alla Norma”, Vegan Mushroom Pea Italian “Farro-tto” or Italian Vegan Chickpea Flour Frittata.
Ingredients
- 4 cloves garlic, smashed
- 2 teaspoons red chili flake
- 1 bunch (about 4 cups) chard
- 1 bunch (about 4 cups) kale
- 1 bunch (about 4 cups) spinach
- Salt and pepper, to taste
How it’s Done:
To make the Easy Oil-Free Garlic Greens: In a large saute pan, combine the garlic and red chili flake with 1/4 cup of water (enough to cover the bottom of the pan). Warm over medium heat and cook for 10 minutes, until the garlic is aromatic and soft enough to smash with a spoon.
While the garlic infuses, prepare your greens. Strip the chard stems from the leaves. Chop the stems into bite-sized pieces and set aside. Chop the chard leaves. Strip the kale stems from the leaves, discard the stems, and chop the kale. Trim the spinach. Submerge all of the greens in a big bowl of water (or a salad spinner). Use your hands to agitate the greens and any grit or silt will fall to the bottom of the bowl.
Once the garlic has softened, increase your heat to medium-high. Add the chopped chard stems and sauté (stirring frequently), for 1-2 minutes. Add all of the other greens. Use tongs to toss the greens, continuously turning them until they wilt, about 2-3 minutes. Season with salt and pepper.
Serve immediately.
Chef’ Katie’s Tips
Get-Your-Greens Tip: You can substitute with any dark greens for this dish. Mustard greens or arugula will add a peppery bite, while baby spinach will add a subtle sweetness. For quicker convenience, just use a bag of pre-washed baby kale, spinach, or arugula.
Chef’s Cheezy Tip: For a “cheezy” flavor, add 1-2 tablespoons of Nutritional yeast at the end of cooking. This will taste similar to sprinkling on Parmesan or Pecorino.
Learn More:
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 44 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 162 mg | 7 % |
| Potassium 634 mg | 18 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 2 g | |
| Protein 4 g | 8 % |
| Vitamin A | 225 % |
| Vitamin C | 129 % |
| Calcium | 14 % |
| Iron | 15 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Organic Crushed Red Pepper, 1 Pound
- Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce
- DeLallo Pasta, Whole Wheat Rigatoni 16.0 OZ(Pack of 6)
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Made it today, but without the chili flakes. Loved it! Thank you Chef Katie!