Skillet greens with garlic and red pepper

SmartPoints® value per serving
Total Time
17 min
6 min
11 min
Simply prepared dark-green leafy vegetables are a wonderful side any night of the week. This easy six-ingredient recipe is a blueprint for cooking your favorite leafy green and maybe try a few new ones. Ready in under 20 minutes, the earthy greens are layered with the flavor of garlic and crushed red pepper, which give them a little punch of spice. Adjust the amount of red pepper to your taste or omit it if you like. Sauteed greens are excellent with roasted chicken, beef or pork and make a delicious base to seafood of all kinds. Adjust the cook time for the density of the leaves on your chosen green. Thicker greens, like collards, may take longer than more delicate ones, like spinach.


Olive oil

2 tsp

Garlic clove(s)

3 medium clove(s), minced

Table salt

½ tsp

Crushed red pepper flakes


Uncooked collard greens

1 bunch(es), large, (or kale, escarole, spinach, Swiss chard, mustard, turnip) cleaned and coarsely chopped


3 Tbsp, or less


  1. Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and lightly browned, about 30 seconds. Stir in the salt and crushed red pepper. Reduce the heat and add the greens, a handful or two at a time, stirring to help them wilt. Add the water to prevent scorching and cook, covered, stirring occasionally, until the greens are tender, about 10 minutes. Yields about 3/4 cup per serving.