Wilted Sauteed Tender Greens

Cooking Recipes Catalogue

To avoid oversalting, season the greens toward the end of sauteing when they have fully wilted. This is a free sample recipe of our Quick-Smart™ premium recipe collection. The complete Premium Collection is available by subscription only.

INGREDIENTS (for 4 servings):


  • Heat garlic with oil over medium-high heat in a large, nonreactive saute pan or Dutch oven. When garlic sizzles and starts to turn golden, add wet greens to pan; cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes.
  • Uncover, season to taste with salt and pepper and cook until most of liquid evaporates, about 2 minutes more. Serve immediately with lemon wedges, if desired.

  • Notes:

    Stemming Greens

    If doubling or tripling this recipe, make sure to use a wider skillet (Consider a heavy-duty roasting pan set over 2 burners) or cook the greens in batches. Otherwise, they will stew rather than saute.


    Incredible Shrinking Greens

    Great Greens

    'The Perfect Recipe' by Pam Anderson. Copyright© 1998 by Pam Anderson. Published by Houghton Mifflin Company. All rights reserved.