Recipe courtesy of Pam Anderson

Steam/Sauteed Tender Greens

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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1 tablespoon fat (extra-virgin olive oil, vegetable oil, butter or bacon fat)

1/2 teaspoon salt

2 to 3 garlic cloves, minced

2 pounds fresh spinach, Swiss chard or beet greens

Spices and/or dried/fresh herbs

Ground black pepper


  1. Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes.
  2. Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.
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