0Shares

Garlic Greens with Red Chili Flake – Kale, Chard, Spinach Oil-Free Plant-Based, Gluten-Free, Italian, Easy, Vegan Recipe

This easy, plant-based recipe for Oil-Free Garlic Greens by infusing water with garlic and red chili flake. Add in any dark greens, like chard, kale, and spinach, and sauté for a simple healthy 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 Vegan Italian Stuffed Artichokes.

If you like this recipe, you should check out:

Kale, Spinach, Collards, Chard, and More: 14 Delicious Oil-Free Vegan Greens Recipes

Chef Katie’s Plant-Based 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.

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.

Watch this Video to Learn What’s The Difference Between Curly Kale and Lacinato

Easy Oil-Free Garlic Greens

Servings: 6
Easy Side Dish
Ready In: 15 minutes
Yield: 6 cups
Gluten-Free
Get Your Greens

Print Recipe

Print Pin

Course Amer, Italian, Side Dish

Cuisine Gluten-Free, Healthy, Italian, Plant-Based, Vegan, Vegetarian

Keyword easy, gluten-free, greens, healthy, leafy greens, low-fat, oil-free, plant-based, wfpb

Total Time 15

Servings 6

Calories 44kcal

Ingredients

4 cloves garlic smashed
2 teaspoons red chili flake
1 bunch chard about 4 cups
1 bunch kale about 4 cups
1 bunch spinach about 4 cups
Salt and pepper to taste

Instructions

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.

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.

Sides & Snacks