Mexican-style Sauteed Greens
Servings: 4
Ingredients
- 1 Tablespoon unrefined cold-pressed, extra-virgin olive oil
- ½ onion finely diced
- 1 jalapeno thinly sliced (remove seeds to make it milder)
- 1 cup cherry tomatoes halved
- 1 pound kale stems removed and leaves cut into strips or 10 ounces baby greens such as baby kale, Swiss chard and spinach
- Sea salt and freshly ground black pepper to taste
- 1 Tablespoon fresh lemon juice
Instructions
- In a large sauté pan, heat the oil over medium heat. Add the onion and jalapeno and cook until onion is tender and translucent, about 3 minutes.
- Add tomatoes and cook for another 2 minutes, or until tomatoes just start to lose their shape.
- Add the greens and a sprinkle of sea salt and black pepper. Cook, stirring frequently, until greens are wilted and just tender. Sturdier greens will take longer than baby greens.
- Pour lemon juice on top and taste for seasoning. Serve immediately.