Here’s a basic preparation for Swiss chard, kale, collard greens and escarole (or any combination). Sautéed garlicky greens with bell pepper is simple and tasty. It’s a good way to use big batches of fresh greens from the farmer’s market!
This side dish adds a boost of nourishing green goodness served with simple pasta, potato, bean, and grain dishes.
Use one variety of leafy greens, or combine two: Try using a two different types of greens as shown here — a combination of collards and kale. Escarole and chard are good companions as well, because of their similar cooking time. Or, just stick with one variety if that’s what you have on hand.
See our guides to these leafy greens:
See also: The Easiest Way to Cook Leafy Greens (with lots of variations) for other ways to make garlicky greens.
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Garlicky Greens with Bell Pepper
Ingredients
- 1 large bunch (1 to 1 1/2 pounds) hardy greens of your choice (see Notes for options)
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1 medium bell pepper, any color (or use half of two different colors, such as red and yellow), cut into short, narrow strips
- 2 to 3 scallions, white and green parts, sliced
- Juice of 1/2 lemon or lime
- Salt and freshly ground pepper to taste
Instructions
- Remove stems and thick midribs from whatever type of greens you are using. Chop into bite-size pieces and/or strips.
- Wash the greens thoroughly, a small batch at a time. If there's any hint of sand, first immerse in a bowl filled with water and swirl around. Use a slotted spoon to lift and transfer to a colander and rinse well. If the greens look clean, skip the water bath and simply rinse the greens in a colander.
- Heat the oil in a large soup pot or a steep-sided stir-fry pan. Add the garlic, bell pepper, and while parts of the scallions. Sauté over low heat or 2 to 3 minutes.
- Add the greens, then cover and steam until just tender. For chard and escarole, just the water clinging to the leaves is sufficient for steaming. For kale, collards, and other hearty greens, add 1/4 cup water at a time, as needed. Steaming time varies greatly from one type of green to another, so check frequently. Chard and escarole need 7 to 10 minutes; kale and collards need 10 minutes and up.
- Once the greens are done, drain off any water in the pan. Stir in the green parts of the scallions and lemon juice. Season with salt and pepper and serve.
Notes
The best greens for this recipe are kale (any variety), collard greens, chard (any variety) or escarole.
See lots more plant-forward salads & sides.
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