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How to Sauté Greens

Fresh sautéed spinach will help wash the taste of 14 consecutive nights of pizza out of your mouth.


  • Step 1: Wash greens Wash the greens carefully and remove any tough stems. Some greens can be very sandy.
  • Step 2: Chop garlic Peel and chop the garlic cloves or press through a garlic press.
  • TIP: It’s easier to peel the papery leaves off of garlic if you press down on each clove with the flat of your knife, gently smashing it to loosen the outer layers.
  • Step 3: Heat a pan Put a large sauté pan over medium high heat.
  • Step 4: Add water or broth Add the water or chicken broth, season with salt and pepper, and lower heat to medium.
  • Step 5: Add oil Add enough olive oil to the pan to just slick the bottom, about 2 to 3 tablespoons.
  • Step 6: Add garlic When the oil is hot but NOT smoking, add garlic. The garlic is ready when it’s fragrant but not yet turning brown.
  • TIP: The oil is ready when you can see subtle waves in the bottom of the pan.
  • Step 7: Add greens Add the greens and sauté for approximately 1 to 3 minutes. Tougher greens like broccoli rabe and kale may take longer.
  • TIP: You can replace the water or broth with wine for a more 'sophisticated' green.
  • Step 8: Cook covered Cook covered for another 2 to 3 minutes or until the liquid has evaporated and the greens are tender but not mushy. Now you’re ready to surprise your guests with some healthy, delicious greens!
  • FACT: Research shows that eating more greens may reduce your risk of certain cancers.

You Will Need

  • 1 lb. of greens of your choice (spinach
  • chard
  • broccoli rabe
  • kale
  • etc.)
  • 2 to 3 tbsp. olive oil
  • 2 to 3 cloves garlic
  • 2 to 3 tbsp. water or chicken broth
  • Salt and pepper
  • A sautu00e9 pan with lid
  • A knife or garlic press
  • 2 to 4 tbsp. white wine

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