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leafy greens with olive oil, black pepper, and garlic powder being sautéed in skillet

Quick & Easy Anti-Inflammatory Sautéed Greens

Boost your antioxidant intake with this quick sautéed greens recipe! Packed with vitamins C, A, K, and iron to support an anti-inflammatory diet in just 5 minutes.
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Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: easy, quick, affordable, anti-inflammatory, fiber
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 90kcal
Author: Sarah Bullard, MS, RDN
Cost: $3.75

Equipment

  • 1 large skillet (avoid non-stick cookware)

Ingredients

  • 4 cups leafy greens (I used baby spinach, kale, and Swiss chard)
  • 2 tbsp olive oil (or avocado oil)
  • 1/4 tsp black pepper (use more or less to taste)
  • 1/4 tsp garlic powder (can use fresh garlic)

Instructions

Add ingredients to large skillet over medium heat

  • Heat olive oil.
  • Add 4 cups of leafy greens.
  • Add preferred spices (I used garlic powder and black pepper.

Saute over medium heat for about 5 minutes

  • Stir constantly, until the leafy greens have wilted.
  • Remove from heat and serve warm.

Nutrition

Calories: 90kcal (5%) | Carbohydrates: 4g (1%) | Protein: 3g (6%) | Fat: 6g (9%) | Saturated Fat: 1g (6%) | Potassium: 350mg (10%) | Fiber: 2g (8%) | Vitamin A: 7320IU (146%) | Vitamin C: 42mg (51%) | Calcium: 116mg (12%) | Iron: 7mg (39%)