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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Sautéed greens: The Many colors of green

October 20th, 2020 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, Low-Calorie, nut-free, pareve, Side Dishes, Tips, Travel, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Winter Recipes

Sautéed Greens

Sautéed greens have many faces. From Asian-style with sesame and a dash of Togarashi to Italian-style with olive oil and a sprinkle of Pecorino Romano; the options are endless. This is the perfect side dish for a menu of Pad Thai with your favorite protein source


Asian style
One bag of mixed KK’s greens (blend of Red Russian kale, red Mizuna and giant red mustard).
One tablespoon of Canola oil
One tablespoon of Sesame oil
A sprinkle of sea salt

Chiffonade-chop greens
Heat pan with oil
Sauté until wilted
Add a tablespoon of water and steam until tender
Sprinkle with Togarashi spice blend and plate

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