The Easiest Greens in all the Land

The Easiest Greens in all the Land

Greens aren’t the sexiest of vegetables, are they? With the rinsing, drying, and finally cooking it feels like such a hassle for what was once a bountiful bunch that turns into the size of a golf ball. Am I right?! And then you have to season it: peel the garlic, press the garlic, don’t burn the garlic, yada, yada, yada. So…I simplified it and made this dish  in under 8 minutes. It would have been less had I used spinach, but alas all I had was kale.

kale beet greens spinach

The Easiest Greens In All The Land


  • a bunch of greens: 1 kale bunch, 4-8 handfuls of spinach, beet greens from a bundle of beets, or anything else
  • 1 tablespoon butter, ghee, lard, etc.
  • 1 teaspoon garlic powder (because it’s easier than peeling and pressing)
  • pinch of red pepper flakes
  • 1/4 cup nut of choice
  • sea salt + pepper to taste



  1. Put pan on heat and rinse greens under water (unless you’re using baby spinach that’s already washed)
  2. Don’t worry about drying off your greens, just place them in the hot pan. You’ll cook a heartier green for longer (think kale, about 8 mins to finish) whereas a thinner leaf will cook in about 4-5 minutes.
  3. Let the greens wilt and add in the butter when they’re about halfway cooked.
  4. Sprinkle in the garlic powder and red pepper flakes, add sea salt + pepper to taste.addons
  5. Right before you take the greens off the stove, add in your nut of choice. Here’s a few of my favorite combos: kale + hazelnuts, kale + slivered or sliced almonds, spinach + pine nuts, beet greens + pine nuts
  6. Enjoy!





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