Vegan Garlicky Greens with Chili Flakes
Bold, garlicky, and finished with a bright hit of lemon, this skillet of wilted greens is the kind of side dish that makes you want to eat your vegetables. A full pound and a half of kale, Swiss chard, or collard greens gets cooked down in olive oil with thinly sliced garlic and red pepper flakes until everything is silky, tender, and deeply savory. The technique is simple — add the greens in batches, let them wilt, and let the water cook off — but the result tastes like something you'd order at a nice restaurant. A final drizzle of fresh olive oil, lemon juice, and lemon zest right off the heat ties it all together with a brightness that cuts through the richness beautifully. Every single ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just clean, whole-food cooking from start to finish. It serves four as a side and comes together in well under 20 minutes, making it an easy weeknight staple or an impressive addition to any spread.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 ½ lb mixed leafy greens (kale, swiss chard, or collard greens), tough stems removed, leaves roughly torn
- ¼ cup water
- ½ tsp kosher salt, plus more to taste
- 1 tbsp lemon juice (from about ½ lemon)
- 1 tsp lemon zest
For serving
- flaky sea salt, to taste (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes. Watch closely, as the garlic can brown quickly.
- 2
Add the greens in large handfuls, using tongs to turn them as each batch wilts enough to make room for the next. Once all the greens are in the pan, add the water and the 1/2 tsp kosher salt.
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