Vegan Garlicky Greens
Few side dishes hit as hard as a skillet of deeply savory, garlicky greens — and this one is proof that simple ingredients can deliver serious flavor. Curly kale and Swiss chard come together with five cloves of thinly sliced garlic, a pinch of red pepper flakes, and a splash of vegetable broth that steams everything into silky, tender perfection. The chard stems go in first so nothing goes to waste and every bite has a little texture. A final drizzle of lemon juice at the end brightens the whole dish and keeps it feeling fresh rather than heavy. Everything in this recipe is completely plant-based — olive oil, broth, and bright citrus do all the work without any need for butter or animal-based additions. It comes together in one skillet in well under 20 minutes and serves four, making it an easy weeknight win alongside grains, beans, or whatever else is on the table. Honestly, it's the kind of dish that converts even the most reluctant greens skeptic.
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Learn more →Ingredients
4 servings
- 1 bunch (about 8 oz) curly kale, stems removed, leaves torn into 2-inch pieces
- 1 bunch (about 8 oz) swiss chard, stems thinly sliced, leaves torn into 2-inch pieces
- 3 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ⅓ cup vegetable broth
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the Swiss chard stems and cook, stirring occasionally, until softened, about 3 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
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