Sauteed Greens With Lemon Recipes

SAUTEED GREEN BEANS WITH CREAMY LEMON DRESSING

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
• Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
• Pour the dressing over the green beans to serve.

SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE

Steps:

• In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON

Steps:

• Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

SAUTéED MUSTARD GREENS WITH GARLIC AND LEMON

Steps:

• Heat oil in a Dutch oven over medium. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens. Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes. Stir in lemon juice and ¼ teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional ¼ teaspoon crushed red pepper, if desired.

SAUTEED GREENS WITH LEMON

Steps:

• In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.

GREEN BEANS WITH LEMON AND GARLIC

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

COLLARD GREENS WITH LEMON

Steps:

• Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.

SAUTEED GREENS WITH LEMON

Steps:

• Wash greens, rinse, remove stems& set aside to dry.
• Heat oil in a large skillet over medium heat.
• Add garlic& cook for 30 seconds.
• Stir in greens, cover& cook for about 1 minute or until just wilted.
• Sprinkle with lemon juice and season to taste.