Sautéed Greens with Leeks

Use any combo of hearty greens you happen to have on hand – kale, collards, rapini, chard, etc. Pair with other strongly flavored dishes such as grilled lamb or serve with eggs. Serves 4 – 6 as a side dish.


  • 2 bunches organic greens (any mix of kale, chard, rapini, etc.)
  • 1 organic leek
  • 2 – 3 organic garlic cloves
  • 1 organic lemon
  • LHF California extra virgin olive oil
  • Kosher salt and freshly ground pepper

Trim and discard any coarse stalks or ribs from the greens. Chop the leaves.
Slice the leek lengthwise and trim the roots. Wash well, then slice thinly slice crosswise.
Mince or grate the garlic.
Juice the lemon, removing the pits or pith.

Bring a large pot of salted water to boil. Add in the chopped greens and simmer for about 2 – 3 minutes to wilt. Drain and gently squeeze dry.
Heat a large sauté pan over medium heat. Add oil to coat the bottom of the pan, and add in the chopped leeks. Cook for about 5 minutes or until the leeks have softened. Mix in the minced garlic and sauté for 1 minute, then add in the wilted greens, plus salt and pepper to taste. Sauté to combine flavors, about 2 – 3 minutes. Toss in the fresh lemon juice before serving.

Last modified on Thursday, 21 November 2013 23:25

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