A Delicious Way to Prepare Spring Greens

This time of year, local spring greens are popping up everywhere! If you’ve never had them sautéed with garlic and lemon, today’s the day.

Sautéed Spring Greens with Garlic & Lemon
Serves 2–4 as a side | Ready in about 10 minutes

Ingredients

• 1 large bunch spring greens (spinach, kale, arugula, and more)
• 2 garlic cloves, minced
• 2 tbsp olive oil or local butter
• Juice of ½ lemon
• Salt and pepper to taste
• Optional: red pepper flakes or a splash of apple cider vinegar

Instructions

1. Wash the greens and remove any thick stems.
2. Heat the oil or butter in a large skillet over medium heat.
3. Add the garlic and cook for about 30 seconds, until fragrant. Keep it moving so it doesn’t burn.
4. Add the greens and toss gently until wilted. Tender greens like spinach and arugula take 2–3 minutes; heartier greens like kale may need 4–5.
5. Squeeze in the lemon juice, season with salt and pepper, and serve warm.

Pro tip: Try it topped with a poached egg, or tossed with pasta or rice! ✨

Spring greens are at their best at the market in April and May. See our What’s in Season guide for more.