Sautéed Winter Greens

Satutéed Winter Greens

As we all know, eating with the seasons is the best way to get the most out of vegetables.  After a bumper crop of summer veg, it can be challenging to think about what to eat during the colder months. That’s where winter greens come into play.

Whether you’ve brought home a bundle of curly kale, earthy Swiss chard, robust collards, or a humble head of cabbage, a quick sauté is the ultimate technique for turning these fibrous powerhouses into a tender, flavorful side dish.

Winter Greens Are Good For You

While raw salads have their place, many winter greens actually benefit from a brief encounter with heat. Sautéing these vegetables quickly over medium-high heat helps break down their tough cellulose structures, making them significantly easier to digest. 

Did you know that the heat—combined with a small amount of healthy fat—increases our ability to access vitamins A & K, which are fat-soluble? Additionally, by keeping cooking times short, you preserve the Vitamin C, ensuring you get the most out of every bite.

Mixing Things Up

This recipe is designed to be a suggested method rather than a specific recipe. You can easily customize the flavor profile:

• Adding Protein: I’ve included bacon as an option if you want to add a smoky, salty depth. You could change that up by adding your favorite sausage, ham, or other smoked meats. 

• Adding Spice: Another optional ingredient included here is red pepper flakes.  The strong winter greens can really stand up to some spice.  Again, you could add fresh chilis, even spicy sausage, to add more of a kick.

• Adding Acid: Consider a final squeeze of fresh lemon juice or a splash of apple cider vinegar just before serving to brighten the earthy notes. 

Kitchen Wisdom: Storing Greens to Reduce Waste

There is nothing more discouraging than reaching for your greens only to find them wilted or slimy. To keep your winter bounty fresh for as long as possible, follow these simple storage tips:

1. Don’t Wash Until You’re Ready: Moisture is the enemy of longevity. Store your greens unwashed in the refrigerator.

2. The Towel Trick (one of my favorites!): If you want to wash your greens before you use them, wrap them in a dry paper towel, or I use a clean kitchen towel before placing them in a perforated plastic bag or a reusable silicone bag. The towel absorbs excess moisture while the bag prevents them from drying out in the fridge’s humidity.  If you are going to use them even later that day, you don’t have to even use the bag.

3. The "Bouquet" Method: For greens with long stems, like Swiss chard, treat them like flowers! Trim the ends and stand them upright in a jar with an inch of water, covering the tops loosely with a bag.  Of course, you will need to trim the stems, but don’t throw them away.  They can be added at the beginning of your sauté.

Enjoy!