Lots of people want to eat their veggies, but need some creative ideas on how to prepare them. Let’s be real…if you’re going to commit to a life-long journey of healthy food, it needs to taste good and be interesting! You also need a long list of easy, inexpensive recipes that won’t bore you to death! These sautéed garlic greens take about 5-10 minutes to prepare, and are inexpensive, tasty, and healthy! Win, win, win, win!
By the way, don’t worry about the coconut oil calories. Your body burns them quickly, because they are medium chain fatty acids. Coconut oil is safe to cook with at high temperatures, it helps you process sugars, and has anti-bacterial and anti-viral properties. I love that stuff!
Here’s what you’ll need:
- 2-3 Tbsp Coconut Oil
- 4 Cloves Garlic, Chopped
- 1 Red Onion, Chopped (optional)
- About 6 Cups Chopped Greens (or if you’re in a hurry, just use the pre-washed, bagged organic baby greens you can find in most grocery stores)
- 1/2 Tsp Sea Salt (or to taste)
- Red Pepper Flakes and Black Pepper to Taste
Melt the coconut oil in the bottom of a 12 inch stainless steel pan or cast iron skillet (see note at bottom). Add the onions and sauté until they’re light brown and soft. Add the garlic towards the end. Add the greens, a handful at a time, letting them wilt a little before adding more. Sprinkle with salt, pepper, and pepper flakes, and cook until they are wilted. Use tongs to toss the greens as you cook them. Remove from heat before the greens start to lose their color.
Note: I’ve really been encouraging people to trade out their teflon pans! Even the newer ones that claim to be PTFE free use similar toxins to make the non-stick surface. You’re basically cooking on plastic when you use these pans. Stainless steel, cast iron, and ceramic pans are what I recommend (though I’d still like to see more research on the ceramic ones).