Sautéing greens in a little fat is the best way to absorb the maximum nutrients available, especially the fat soluble vitamins A and E. 3 handfuls of greens a day can keep the doctor away and they will cook down into a few bites.
Sauteed Greens
- 1 bunch collard greens, kale, Swiss chard, bok choy, mustard greens, beet greens, broccoli rabe, or a mixture of all of the above as seen in the photo.
- 1 Tbsp healthy fat: real butter, ghee, coconut oil, duck fat, or pork lard
- 1/2 lemon to squeeze
- 1/8 tsp cumin, coriander, and dry mustard
- sea salt and pepper to taste
- *optional crumbled bacon garnish or vegetarian option: pine nuts
- Heat up a healthy fat or just add a few pieces of bacon to a pan and use the leftover fat once the bacon is finished cooking.
- If there is more than 1 Tbsp bacon fat and less than 2 bunches of greens, you may want to pour a bit of of the grease into a jar for later before sautéing the greens in the pan.
- Add sea salt sparingly, greens are high in minerals so they taste very salty very quickly.
- You may prefer the Indian spices cumin, coriander and dry mustard.
- Add a pinch of cayenne or dry chili flakes if you like it spicy.
- After 3 minutes of wilting, turn off heat and squeeze 1/2 lemon over the greens.
- Top with a handful of toasted pine nuts or the bacon you cooked before, hand crumbled over the top.