Go Back
–+ servings

Sautéed Greens

A quick and nutritious side dish with spinach that can accompany a wide variety of meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course entrees
Cuisine World
Servings 6 People
Calories 125 kcal

Ingredients
  

  • 4 bags Bags Frozen Kale 12oz per bag
  • 2 bags Bags Frozen Spinach 24oz per bag
  • 2 Tbsp Coconut Oil
  • 3 Tbsp Olive Oil Extra Virgin
  • 6 Oz Large Red Onion sliced
  • 5 Cloves of Garlic
  • 16 Oz Fresh Tomatoes about 4 large roma tomatoes
  • 1 Tbsp Garlic Powder
  • 1 Tsp Cayenne Pepper
  • 1 Cube Veggie Bouillon Cube I use the brand Garden Veggie
  • Salt and pepper to taste
  • Water as needed, 1/4 cup at a time

Instructions
 

  • Dump the thawed spinach and kale to a large bowl. 
  • Next, squeeze out the water from the greens as much as you can. This is the most important step of the whole process, otherwise you’ll end up with a soupy greens dish instead of sautéed. Once you get to the last bits, you can use a fine mesh strainer to dispose of the water, so that you’re left with the remaining greens, that you can again squeeze the water out.
  • Place a large pot on medium heat, add in the coconut oil, followed by the onions and garlic. Let the onions cook for 2 to 3 minutes until they become translucent.
  • Then add some fresh diced tomatoes. Let the tomatoes simmer for about 5 to 7 minutes. Add a splash of water if the stew starts to dry out.
  • Now we can go ahead and add our seasonings, starting with salt, pepper, garlic powder, cayenne pepper and some vegetable cube. You can skip the cayenne if you’re not into spicy food, but I think it enhances the taste a lot.
  • Let everything simmer for another 5 minutes or so on medium low heat so the seasoning can incorporate well.
  • Now it’s time to add our greens. Add the first half of the batch and mix them with the stew to make sure every bit of greens is soaked into the stew. Then add the second half and continue to mix until you can see that everything is well incorporated.
  • At this point you can also adjust the salt to taste. And maybe add another splash of water if things are getting too dry. Just make sure you add a 1/4 cup at a time, not more.
  • Lower the heat to low and let everything simmer for about 10 minutes.
  • Drizzle in the olive oil, give it a last mix, and turn off the stove. It's ready.
  • This is such a savory dish and my favorite way to eat greens when I’m not in the mood for a salad. Enjoy!

Notes

*The Mushroom Den earns a small commission if you make a purchase using any of the affiliate links listed on this post. We only suggest products we believe in, so hopefully you like them too.

Nutrition

Calories: 125kcalCarbohydrates: 5gProtein: 1gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 164mgPotassium: 214mgFiber: 1gSugar: 2gVitamin A: 769IUVitamin C: 11mgCalcium: 15mgIron: 0.4mg
Keyword sauteed greens, sauteed spinach, vegan sauteed greens
Tried this recipe?Let us know how it was!