Here's the deal: while I LOVE me some salad, as the weather starts to cool, the idea of crunching on raw lettuce just does not sound appealing. At all. Do you feel me?
Even though I'm not eating as much salad, I make sure to still get my green on (since eating greens is one of the best ways to gain energy) - sneaking spinach in smoothies, stirring kale into soups, and (most often) making simple sautéed greens.
I'm hesitant to call this a "recipe" because it is so easy, but I want to show you guys just how quick and simple it can be to whip up something that is both healthy AND delicious. The garlic infused olive oil is really what makes this dish. It sounds fancy, but don't worry, it's not, and it truly transforms plain ol' greens into something much more flavorful and satisfying.
You can (and probably should) make the olive oil in advance - the flavors intensify the longer it sits, although it never lasts more than a few days for me.
Greens with Garlic Infused Olive Oil
- 1 head garlic
- 1 cup extra virgin olive oil
- 1 package pre-washed greens of choice, or 1 bunch of greens washed and chopped (baby spinach, kale, bok choy, collard greens, mustard greens, etc!)
- generous pinch of sea salt
- optional toppings: red pepper flakes, fresh black pepper, gomasio (sesame seed sprinkle), squeeze of lemon
1. Make your infused olive oil: Smash and peel cloves of garlic. Place garlic in a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, about 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature. [see original recipe + video here!]
2. Get your green on! Add 1-2 tbsp of the infused olive oil to a pan over medium heat. Once garlic begins to brown, sprinkle generously with sea salt and add the greens. Cover and cook until greens are wilted, but still vibrant in color (timing will depend on which greens you choose).
3. Serve and enjoy immediately! I've included some optional toppings above, but feel free to experiment with your favorite spices and flavors.
Honestly, I'll eat this whole recipe myself (what can I say, I need LOTS of energy to teach and coach all day long!!). My current go-to is to serve these greens with tempeh, roasted sweet potato or squash, and sauerkraut. YUM!
What is your favorite way to get your greens in during the cooler months? Let me know in the comments below!.