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Skillet of garlic lemon sauteed greens with lemon zest and chili flakes, served on a rustic wooden table

Bright Garlic Lemon Skillet Greens with Chili Flakes

Hearty greens sauteed in garlic oil and finished with fresh lemon, ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 450 g Mixed hearty greens (kale, Swiss chard, collards), stemmed and roughly chopped (1 lb)
  • 3 tbsp Olive oil
  • 4 cloves Garlic, thinly sliced
  • 1/4 tsp Red pepper flakes optional
  • 1 Lemon, zest and juice whole
  • 1/2 tsp Salt more to taste
  • 1/4 tsp Black pepper
  • 2 tbsp Grated parmesan optional, for serving

Method
 

Prep
  1. Wash greens well and dry thoroughly with a salad spinner or towel. Wet greens steam instead of sauteing, so don't skip this.
  2. Strip stems from kale and chard, then roughly chop the leaves into 2-inch pieces.
Cook
  1. Heat olive oil in a 12-inch skillet over medium heat until it shimmers.
  2. Add sliced garlic and cook for 30 to 45 seconds, stirring, until fragrant but not browned.
  3. Stir in red pepper flakes and cook 10 seconds.
  4. Add greens in batches, tossing with tongs until wilted, about 4 to 6 minutes for chard, 6 to 8 minutes for kale or collards.
  5. Season with salt and black pepper, tossing to combine.
  6. Remove pan from heat and stir in lemon zest and juice.
  7. Taste and adjust salt or lemon as needed.
  8. Transfer to a plate and top with grated parmesan if using, then serve warm.

Notes

  • Pat greens completely dry before cooking to avoid a soggy, pale skillet.
  • Don't crowd the pan, cook in two batches if using a smaller skillet.
  • Add lemon juice off heat to keep its brightness from cooking away.
  • Kale and collards need longer cook time than spinach or baby chard.