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Whether you’re using kale, spinach, asparagus or broccoli, the recipe is pretty much the same. Garlic kale/spinach/asparagus is a great option for a lightning fast, easy side dish to go with whatever entree you’ve decided on. It’s a go-to for me, especially after a long day when I cannot brain anymore.
The recipes here are all very similar, which is why I grouped them together. There’s a slight difference in the prep work that has to be done on the veggies.
Fast Sautéed Spinach
Ingredients
- 3 cups baby spinach leaves
- 3 tablespoons olive oil
- 10 cloves garlic chopped
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 3 tablespoon butter
Instructions
- Rinse the spinach well in cold water to make sure it’s very clean.
- In a very large skillet or pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute.
- Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, and cook it for 2-3 minutes or until dark green but not soggy. Make sure the butter and oil fully coat the veggies.
Nutrition
Fast Sautéed Kale
Ingredients
- 3 cups kale
- 3 tablespoons olive oil
- 10 cloves garlic chopped
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 3 tablespoon butter
Instructions
- Rinse the kale well in cold water to make sure it's very clean.
- Cut away the spines of the kale so you're left only with leaves. (If you use baby kale, this step is not needed.)
- In a very large skillet or pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute.
- Add all the kale, the salt, and pepper to the pot, toss it with the garlic and oil, and cook it for 2-3 minutes or until dark green but not soggy. Make sure the butter and oil fully coat the veggies.
Nutrition
Fast Sautéed Broccoli
Ingredients
- 3 cups broccoli
- 3 tablespoons olive oil
- 10 cloves garlic chopped
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 3 tablespoon butter
Instructions
- Rinse the broccoli well in cold water to make sure it's very clean.
- In a very large skillet or pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute.
- Add all the broccoli, the salt, and pepper to the pot, toss it with the garlic and oil, and cook it for 2-3 minutes or until bright green but not soggy. Make sure the butter and oil fully coat the veggies.
Nutrition
Also remember that all leafy vegetables will shrink dramatically when cooked, so even though 3 cups of spinach seems like a lot, you’ll end up with a lot less when you’re done. Also, the net carbs here look a little higher because of the garlic, but unless you’re going to eat every last bit of garlic on the plate (and who could blame you), you won’t actually be consuming all of it.