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Sautéed Spinach, Kale, and Collard Greens Recipe

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Want to add some nutrient dense veggies to your meal that still taste great? Try this easy sautéed greens recipe packed with vitamin A, vitamin K, fiber, calcium, antioxidants, and much more! Spinach, collards, and kale go great with so many easy dishes — serve it alongside Salmon with Basil Cream Sauce, Coconut Curry Chicken, or Caribbean Chicken. Put your own spin on this recipe by sautéing a mix of your favorite greens along with broccoli, Brussels sprouts, or cabbage to make the perfect healthy side dish.

Core Plan approved

Advanced Plan approved


5 minutes


8–10 minutes


Serves 2


1 tablespoon coconut oil

½ small onion

6 pitted black olives (optional)

2 lbs mix of spinach, kale, or collards (broccoli can be used if you parboil it first)

1 teaspoon lemon juice

3 cloves garlic (optional)

Salt and pepper

¼ cup crumbled feta (optional) ( Core plan only)


Heat a large pan over medium-high heat. Add oil and onion and cook until onion wilts.Add greens (chop the kale or collards but not the spinach) and olives, if using them.Sauté the greens 8–10 minutes. If using spinach, add after 5 minutes and sauté spinach for 2–3 minutes.Add lemon juice, salt and pepper and cook one more minute. Optional: Sprinkle with feta cheese.

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