The recipe for sautéed leafy vegetables is quick to prepare, a great side dish for the cool season.
Mixed vegetables sautéed in a pan without boiling are perfect for those on a diet. Try preparing a lot and freezing them for future use.
#rainbow chard – mainly spring and autumn
#chicory #catalonia – autumn, winter, and spring
Recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 lbs of cooked vegetables
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
- Energy 46.69 (Kcal)
- Carbohydrates 3.68 (g) of which sugars 0.55 (g)
- Proteins 1.31 (g)
- Fat 3.48 (g) of which saturated 0.59 (g)of which unsaturated 2.68 (g)
- Fibers 2.18 (g)
- Sodium 279.80 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sautéed Leafy Vegetables
- 1 head chicory (catalonia)
- 1 bunch chard (rainbow)
- 1 dash peanut oil (or extra virgin olive oil)
- as needed water
- 1 clove garlic (optional)
- as needed salt (celery and chili)
Tools
- 1 Pan wide and shallow
Sautéed Leafy Vegetables
Separate the stalks from the wide leaves, then wash the vegetables very well.
Slice the stalks thinly and put them in a large pan with the oil (and a little water) and optionally a clove of garlic along with the salt and your preferred spices (or herbs). Cook for about 10 minutes.
Meanwhile, chop the vegetable leaves and add them to the pan. Remove the garlic and continue cooking for another 5 minutes or until reaching the desired doneness.
To flavor this vegetable side dish, add olives (Taggiasca or Gaeta), strips of sun-dried tomatoes or washed and chopped capers while cooking.
Alternatives
For a lighter version, cook the mixed vegetables in a pan without oil and just a little water.
The mixed sautéed vegetables are delicious paired with diced potatoes, carrots, or pumpkin, to be cooked for about ten minutes in the pan before adding the green leafy vegetable stalks.
WIDE-STEMMED vegetables that can be used
Outer leaves of any cabbage type: broccoli, cabbage, cauliflower, Chinese, savoy in addition to beet greens, turnip, and radish leaves.
Other leafy vegetables include: curly kale, turnip tops, endive, lettuce, #pak choi (bok choy), red radicchio, celery, spinach, and dandelion.
