Devour your greens, they are saying, and we in reality check out! Nevertheless it’s so a lot more relaxing (and much more likely to occur) once they style excellent. Input our go-to sautéed vegetables recipe that if truth be told makes us crave leafy vegetables! They’re garlicky, shiny, flavorful, nutrient-packed, and are available in combination speedy with simply 5 elements.
Were given kale? Chard? Collards? Mustard, turnip, or beet vegetables? All of them paintings right here! This recipe is tremendous flexible and simple sufficient for weeknights or meal prep. Let’s make vegetables!
Those 1-pan sautéed vegetables start with cooking the garlic and purple pepper flakes in olive oil (or avocado oil) to infuse the oil with savory, subtly highly spiced taste. When you’re no longer into warmth, you’ll be able to omit the purple pepper flakes and those will nonetheless be filled with taste!
Subsequent come your vegetables of selection. We’ve examined this recipe with kale, collard vegetables, mustard vegetables, and chard, they usually all paintings superbly. You’ll simply want slightly extra water if the use of collard vegetables as a result of their decrease moisture content material.
The rest necessities for those sautéed vegetables are salt for general taste and lemon juice for brightness. After including water and masking with a lid, the vegetables will melt and take in all of the flavors.
We are hoping you LOVE those sautéed vegetables. They’re:
Subtly highly spiced
& SO simple!
Revel in as a flexible aspect with just about any primary or different aspects. Those vegetables pair particularly smartly with Italian-inspired recipes, together with our Simple Penne Arrabbiata, Roasted Butternut Squash Pasta, Simple Pizza Burgers, and Simple Vegan Zucchini Boats.
Extra Flavorful Vegetables Recipes
When you do that recipe, tell us! Depart a remark, price it, and don’t disregard to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 2 (Servings)
- 1 Tbsp olive oil (or avocado oil)
- 3-4 huge cloves garlic (3-4 cloves yield ~1 ½ Tbsp or 14 g)
- 1/4 tsp purple pepper flakes (not obligatory)
- 1 bunch hearty vegetables of selection, chopped (similar to kale, collards, chard, turnip, or mustard vegetables // 1 bunch yields ~8 cups or 520 g chopped)
- 1/4 tsp sea salt
- 1 Tbsp lemon juice (~1/2 small lemon yields ~1 Tbsp or 15 ml juice)
- 2-8 Tbsp water (or broth)
Upload the oil, garlic, and purple pepper flakes (not obligatory) to a big skillet over medium warmth. As soon as flippantly scorching and aromatic, upload the vegetables. Toss to calmly coat the vegetables within the oil and get the garlic off the ground of the pan.
As soon as the vegetables have wilted rather (1-2 mins), upload the salt and toss to calmly distribute. Upload the lemon juice and a pair of Tbsp (30 ml) water, scale back warmth to medium-low, and canopy with a lid. Let cook dinner for 4-5 mins, then take away the lid and toss.
Relying on the kind of vegetables you’re the use of, they will have launched a bit of of moisture or they is also dry (we discover collard vegetables are the driest). The vegetables will have to be in an overly shallow quantity of liquid, no longer submerged or scorching in a dry pan. Upload the remainder 6 Tbsp (30 ml) water if wanted and canopy for any other 10-Quarter-hour, stirring infrequently and including water if wanted. After Quarter-hour, the vegetables will have to be absolutely delicate, darker in colour, and lots of the liquid will have to have evaporated. Relying to your most popular texture, they is also executed at this level or they will want 5-10 extra mins with a bit of extra water.
Serve right away! Leftovers will stay in a sealed container within the fridge for 3-4 days. No longer freezer pleasant.
*Vitamin data is a coarse estimate calculated with kale and with out not obligatory elements.
Serving: 1 serving Energy: 100 Carbohydrates: 6.2 g Protein: 2.9 g Fats: 8.1 g Saturated Fats: 1.1 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 338 mg Potassium: 324 mg Fiber: 3.6 g Sugar: 1.1 g Nutrition A: 4044 IU Nutrition C: 83 mg Calcium: 225 mg Iron: 1.4 mg