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Sauteed Greens

    Sauteed greens

    • 3 mins
    • 5 mins
    • Serves 4

      Pair cooked greens alongside your favourite dish for a boost of nutrients and flavour.

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      • 4 cups leafy greens, such as bok choy, silverbeet, spinach or kale, chopped roughly
      • ¼ cup water
      • 3 garlic cloves, minced or sliced
      • 2 tbsp lemon juice or balsamic vinegar



      • 2 tbsp dried cranberries
      • 1 tbsp pine nuts
      • ½ tsp red chilli flakes


      1. Pour half of the water into a large pan over medium heat. When water starts to simmer, add the garlic and cook for about 1 minute until fragrant.
      2. Add the greens and toss. Cook for about five minutes, stirring often. until wilted and bright green. Add splashes of water if the pan becomes dry.
      3. Remove from heat, drizzle with lemon juice or balsamic vinegar and serve immediately.
      4. Top with an optional sprinkle of dried cranberries, pine nuts or red chilli flakes (or a mixture of these).

      Chef's Tips

      • There are lots of ways to make your sautéed greens sing: try a teaspoon of nut butter, a splash of low-sodium tamari, or whatever fresh or dried herbs and spices match the main dish you're serving them with.
      • Oven-baked broccoli makes another delicious green side. Chop up enough for 2 cups per person (include the peeled stalks), add a sprinkle of chilli flakes, bake for 5-10 mins, and squeeze on lemon juice at the end.
      Catherine Laurence
      Catherine Laurence