These Sauteed Greens are a very simple, but super nutritious dish and a favorite go-to when I don’t have enough time. I like to serve it over rice, or in this case, quinoa salad.
Sauteed Greens have powerhouse nutrition and here’s what Dr. Fuhrman has to say…
“Raw leafy greens contain only about 100 calories per pound and are packed with nutrients. Leafy greens contain substances that protect blood vessels and are associated with reduced risk of diabetes.
Greens are an excellent tool for weight loss since they can be consumed in virtually unlimited quantities. Leafy greens are also the most nutrient-dense of all foods.
Green vegetables are rich in folate (the natural form of folic acid), calcium, and contain small amounts of omega-3 fatty acids.
Be sure to try these plant-based sides:
Leafy greens are also rich in antioxidant pigments called carotenoids, specifically lutein and zeaxanthin, which are the carotenoids known to promote healthy vision.
Also, several leafy greens and other green vegetables (such as bok choy, broccoli, and kale) belong to the cruciferous family of vegetables.” And, we all know how healthy those are!
Enjoy on a regular basis!
Making your Greens
Start by rinsing your greens well. Give them a nice, rough chop. You will "water saute" your greens in lieu of using oil. This works quite well!
It may seem like a lot of greens, but they will cook down. It's best to saute in batches. Start with a handful of greens, coating with the water and garlic mixture until they begin to wilt. Then, add another handful, repeating the process.
Turn greens frequently while sauteing, and if needed add more water. Add the tamari or soy sauce and allow to simmer for about 10 minutes. This adds a depth of flavor to your greens. Mind you, it does increase the sodium content quite a bit, so be sure to use in moderation.
I'd love to hear your feedback in the comments below for this Sauteed Greens! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking