Simple Sautéed Greens


Total Time:

20 minutes



I know what you’re thinking – Simple Sautéed Greens?! Is that even exciting? Let me be the first to tell you – YES IT IS AND I AM OBSESSED!

Simple Sautéed Greens from (@whatsgabycookin)

The obsession with this is real. And it’s been on regular rotation in our house every week since March. I know a lot of us have stepped up on our CSA game to help our local farmers (community support agriculture) and the amount of greens I get on a weekly basis is intense.

So intense there is just no way I could possible eat them all in salads. So Simple Sautéed Greens to the rescue. Below you’ll find one of my all time favorite recipes to cook any type of green. Kale, Swiss Chard, Collard Greens… you name it. If it’s leafy and hearty, it’s going to work well in this recipe. Once you’ve got these wilted down, you can serve them any which way. I made you a video if that makes it easier too! It’s over in the culinary school tab with all my other go-to veggie hacks!

Simple Sautéed Greens from (@whatsgabycookin)

A few of my favs ways to use Sautéed Greens include:

  • just as a side dish along any kind of protein
  • fold them into a pasta dish and add cheese,
  • use the greens to stuff into a chicken breast before cooking.
  • make sure any excess moisture is off the greens and use on top of pizza
  • add it into a larb bowl!
Simple Sautéed Greens from (@whatsgabycookin)

Simple Sautéed Greens

The only recipe you'll ever need to cook off all those leafy greens!
4.8 from 8 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Mediterranean
Servings 4 people


  • 4 tablespoons olive oil
  • 4-5 bunches leafy greens (Tuscan kale, Spinach, Swiss Chard, Rainbow Chard etc) stems discarded and leaves coarsely chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 teaspoon red pepper flakes
  • 1/2 lemon juiced (about 2-3 tablespoons)
  • Kosher salt and freshly cracked black pepper to taste


  • In a large skillet, heat 3 tablespoons of the oil over medium high heat.
  • Add the greens in batches, letting it wilt down before adding the next batch and stirring often.
  • Once wilted, make a hole in the middle of the pan and add the remaining 1 tablespoon of olive oil and garlic. Sauté for 30 seconds until fragrant and then stir into the greens.
  • With the heat still at medium high, add the white wine and let the alcohol cook out. Add the lemon juice, red pepper flakes and season with salt and pepper. Let any excess moisture drain off and serve

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Recipe Rating


    • Gaby

      yes!! just thaw and make sure they are as dry as possible before cooking

  1. Rachel Roach

    5 stars
    I was looking for a healthy dinner. This Recipe in my inbox inspired me. I did not have the white wine and substituted balsamic vinegar. Added a handful of roasted chick peas for protein. Delicious! I will try it with white wine soon. Thanks Gaby!

    • Mary P.

      I am so glad I read this, I didn’t have white wine so I did balsamic and it was delicious!!!

  2. Anne von Trapp

    How about an entire head of romaine that accidentally fell to the back of the fridge and froze! I know you can grill it but I’m not sure about already frozen lettuce. My first thought is no but thought I’d check what you might say.

  3. Monika

    5 stars
    I have lots of greens growing in the garden and am always looking for new ways to incorporate them into a meal. This sounds delicious!

  4. MKUltra

    5 stars
    Just a tip…the thicker stems that most dispose of, just strip them away from the leaves and then slice them into “coins” and into the pan just a minute or two sooner than the leaves. The wine cook out near the end is essential imo, for the acid it leaves behind. I love to use a splash of barrel aged sherry vinegar.

  5. Donna

    do yall think i could use mustard greens or collard greens instead ?

  6. Kate Peterson

    5 stars
    I made this for dinner and OMG—I could not get enough. I will be making this several times a week.

  7. brushjl

    5 stars
    delicious way to plow through csa greens. I used kale and spinach. even my kid ate it. it went well with spaghetti and meatballs.

  8. Cait

    Can you use just spinach or do you have a separate recipe for sautéed spinach that you recommend? Thanks!

  9. Jess

    3 stars
    Made these last night with a New York strip, husbanded loved them. Gracias Gaby 🙂

  10. Sophie

    5 stars
    I’ve made this 2 weeks in a row and it will be on regular rotation from now on! I get a huge bag of greens from my CSA every week and sometimes struggle to use them all… I love that I can use ALL of them in this recipe. So simple and delicious, I watched you make it on IG and didn’t really need to reference the recipe so thank you! Super bright and delicious.

  11. Sondra

    Is 4-5 bunches about equal to 4-5 cups? I am not experienced with cooking green but this looks delicious!