Sautéed Greens and Olives


  • 4 garlic cloves, thinly sliced
  • 1/4 tsp crushed red pepper flakes, more to taste
  • 10 cups torn mixed greens (kale, spinach, lettuce)
  • kosher salt and fresh ground pepper
  • 1/4 cup pitted and halved black olives
  • 2 Tbs fresh lemon juice


  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.
  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.
  3. Add greens a handful at a time, tossing until wilted between additions; season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.
  4. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

Recipe from

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