Pan-Seared Greens with Lemon and Garlic
Pan-Seared Greens with Lemon and Garlic Pan-seared greens are a quick and easy way to get your daily dose of vegetables. This recipe uses collard greens and kale, but you can use any type of greens you like. The key is to cook them until they are just wilted, so that they retain their bright green color and crisp texture. The lemon juice and garlic add a bright and flavorful touch. To make this recipe, simply heat some olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the collard greens and kale to the skillet and cook until wilted, about 5 minutes. Stir in the lemon juice, salt, and pepper. Cook for 5 minutes more, or until the greens are tender. Serve immediately.
Pan-seared greens are a dish that has been around for centuries. It is believed to have originated in Italy, where it was a popular way to cook greens that were in season. Over time, the dish spread to other parts of Europe and eventually to the United States. There are many different ways to make pan-seared greens, but the basic method is always the same. Greens are first washed and chopped, then they are cooked in a hot skillet with olive oil. The greens are cooked until they are just wilted, and then they are seasoned with salt, pepper, and lemon juice. Pan-seared greens are a delicious and healthy dish that can be enjoyed as a side dish or main course. They are a good source of vitamins, minerals, and fiber.
Pan-Seared Greens with Lemon and Garlic Pan-Seared Greens with Lemon and Garlic Pan-Seared Greens with Lemon and Garlic Pan-Seared Greens with Lemon and Garlic
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 bunch of collard greens, washed and chopped
  • 1 bunch of kale, washed and chopped
  • 1 tablespoon of olive oil
  • 1/2 onion, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of lemon juice
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the collard greens and kale to the skillet and cook until wilted, about 5 minutes.
  5. Stir in the lemon juice, salt, and pepper.
  6. Cook for 5 minutes more, or until the greens are tender.
  7. Serve immediately.
Why It Works
  • Cooking the greens in a hot skillet with olive oil helps to caramelize them, giving them a delicious flavor.
  • Adding garlic and lemon juice to the greens gives them a bright and flavorful touch.
  • Cooking the greens until they are just wilted helps to preserve their nutrients and crisp texture.