Stirfried Greens

Lots of greens are in season just now – kale, chard, collards, spinach. Here’s a quick stirfry recipe for just about any variety of sturdier greens. For the more tender types (spinach, water spinach, amaranth) check out the Recipes page for specific cooking instructions.


  • 1 bunch greens – any of the sturdier varieties mentioned above
  • 1 T oil
  • 2 cloves garlic, sliced
  • salt to taste


  1. Bring about 2″ of water to a boil.
  2. While this water comes to a boil, soak the greens in cool water, then remove the greens, drain the water, and repeat.
  3. Chop the greens coarsely, then soak one more time – there should be no grit on the bottom of the bowl or sink.
  4. Blanch and shock the greens – they should be bright green and crisp-tender – then gently squeeze out as much water as possible.
  5. Heat a wok over medium-high, then add the oil, just until it shimmers.
  6. Explode the garlic until fragrant – do not let it brown – then add the greens and stirfry just until tender.
  7. Season to taste and serve.


If you prefer to use less water and spend more time chopping, you can skip the blanch and shock step: separate the leaves from the stems and chop each separately in step 3.  After exploding the garlic, add the stem pieces, stirfrying until bright green, then add the leaves, stirfrying until crisp-tender. Season and serve.

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