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Garlicky Greens


3 pounds of Swiss chard, kale or curly endive

2 T. olive oil

6 cloves garlic, minced

2 medium onions, thinly sliced

¼ tsp. salt

½ tsp. ground pepper

Pinch of red pepper flakes

1 T.  Basil’s Harvest Red Wine Herbal Blend



  1. Remove and discard the stems from the greens.*  This is called “deboning”.  Tear the leaves into small pieces.  Shake off the excess water but do not dry the greens.
  2. Heat the oil in a large skillet and sauté the onions over medium heat  for 5 minutes.  Stir in the garlic and cook another 2 minutes.
  3. Add the greens to the pan and stir to coat the leaves with oil.  Add the salt, pepper and red pepper flakes. 
  4. Cover 5-7 minutes until the leaves are tender.  Remove the lid and cook for another 2-3 minutes until most of the liquid is evaporated.
  5. Add the vinegar and stir.


* Freeze the stems and they can be added to soups later.


Serve as a side dish, on crostini with parmesan cheese, with pasta or polenta.


Makes 4 servings.


Per serving:

Calories: 167

Total Fat:  8 g

Carbohydrate: 21 g

Protein: 9 g

Fiber: 7 g

Sodium:  537



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