Choose any or all of the following greens for your sauté. They are listed in the approximate order for the time necessary to cook – fastest are listed last; slowest are listed first.
Mustard, collard or turnip greens Kale
Swiss Chard Dandelion Curly Endive Arugula Spinach
- Chop the greens, or snip them with a kitchen scissors. (You may prefer to remove the stems, or to sauté them separately. If you use the stems, they take a little longer than the leafy part of the parent )
- Heat coconut oil (at least 1 tablespoon for every 4 cups chopped raw greens) in a large sauté pan or
- Sauté the greens. If using the tougher greens, you may put a lid on the pan and reduce the heat to shorten the cooking
- Optional, but highly recommended additions: chopped/sliced onions, chopped green onion, chopped garlic, chopped ginger
- Seasonings: salt, black pepper, red pepper/cayenne