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  • Writer's pictureStephanie Toler

Simple Greens Sauté

I love my meals to look good, filling the whole dish with vibrant color. But sometimes meals need a little boost, like my recently shared Shepherd's Pie which mostly is primarily brown and white. It tastes delicious but looks a little boring on the plate. In cases like this, I like to add a side of sautéed greens and will usually add onion for taste, along with mushrooms and tomatoes for more color and visual interest.

Simple Greens Recipe

(10 minutes, 4 servings)


  • 1-2 Tbsp olive oil

  • 1/2 yellow onion, diced

  • 7 mushrooms, sliced

  • 1/4 tsp salt

  • 1 bunch of greens roughly chopped (see note)

  • 12 small tomatoes, halved


  1. Start with 1 Tbsp of olive oil in a large frying pan and add onions. Sauté over medium heat for 5 minutes,

  2. Add mushrooms and salt and sauté another 5 minutes, until onions are translucent and mushrooms are cooked through. Stir frequently to avoid burning, but a little browning is great as it adds flavor. You can always add more oil (or a touch of water) if mixture seems dry.

  3. Reduce heat to medium-low and add greens and tomatoes. Stir frequently until greens are wilted, another 3-5 minutes. Tender greens like arugula will take less time than more fibrous greens like kale or chard.


For your greens, you can use tender greens like dandelion, spinach, or arugula. If using kale, chard, or beet greens, remove the stems first. Cut off the more fibrous bottoms, then dice the stems and add them to cook with the onions in step 1.

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