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  • Wild Game Gourmet

Sauteed Greens

Don't toss your greens! When you are thinning your garden or harvesting those veggies keep the leafy tops. They make a great side to any meal or an awesome base for a vitamin packed breakfast. In this photo I topped beet greens with leftover lobster and feta cheese. It was delicious! An over easy egg would have made it even better.

Servings: 2

Prep time: 10 minutes

Cook time: 10 minutes


12 oz garden greens

2 Tbsp olive oil

1 tsp salt

1 tsp pepper

Toppings of your choice: I recommend crumbled bacon and cheese or make it Mediterranean with feta, tomatoes and onion. Have fun, make your own creation!


-Cut and wash some greens from your garden (beets, turnips etc.)

-Heat olive oil in a large skillet over medium-high heat

-Add greens and toss constantly until wilted

-Salt and pepper to taste

-Serve hot with any toppings you deserve or just by themselves as a side


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Nancy Rae Zinn Nielsen
Nancy Rae Zinn Nielsen
27 iun. 2020

LOVE your suggestion to save the greens when thinning them in our garden! Your sautéed greens with various toppings are a huge hit!

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