Thanksgiving for 10 Greens
Elevate your Thanksgiving feast with "Thanksgiving for 10 Greens," a vibrant, nutrient-packed medley of leafy greens that’s as healthy as it is flavorful. This crowd-pleasing side dish combines kale, spinach, Swiss chard, collard greens, dandelion greens, and more, each adding its unique texture and taste. Sautéed with aromatic garlic and shallots, then gently steamed with vegetable broth, these greens are seasoned to perfection with a hint of lemon for a refreshing tang. Ready in under an hour, this recipe is ideal for feeding a large gathering while keeping the focus on wholesome, plant-based goodness. Perfect as a complement to hearty holiday classics, this dish ensures you’ll have a balanced and beautiful spread for your table.
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Recipe Information
Ingredients
- 2 cups (chopped) Kale
- 2 cups (chopped) Spinach
- 2 cups (chopped) Swiss Chard
- 2 cups (chopped) Collard Greens
- 2 cups (chopped) Dandelion Greens
- 2 cups (chopped) Arugula
- 1 cup (chopped) Beet Greens
- 1 cup (chopped) Mustard Greens
- 1 cup (chopped) Bok Choy
- 1 cup (chopped) Watercress
- 3 tablespoons Olive Oil
- 4 cloves (minced) Garlic
- 2 small (thinly sliced) Shallots
- 0.5 cup Vegetable Broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Lemon Juice
- 0.25 teaspoon (optional) Crushed Red Pepper Flakes
Instructions
1. Wash all the greens thoroughly in cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner.
2. Chop all the greens into bite-sized pieces, keeping each type separate to help with even cooking.
3. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
4. Add the minced garlic and sliced shallots to the skillet, and sauté for 2-3 minutes until fragrant and softened.
5. Begin adding the greens to the skillet in batches, starting with the sturdier greens like kale, collard greens, and Swiss chard. Add a handful at a time, stirring frequently to wilt the greens before adding more.
6. Once the sturdier greens have softened slightly, add the spinach, arugula, mustard greens, beet greens, bok choy, dandelion greens, and watercress. Continue stirring to combine.
7. Pour in the vegetable broth to help steam and soften the greens further. Reduce the heat to low and cover the skillet with a lid. Allow the greens to cook for about 5-7 minutes, stirring occasionally.
8. Remove the lid and let any excess liquid evaporate. Season the greens with salt, black pepper, and crushed red pepper flakes (if using). Stir well to ensure the seasoning is evenly distributed.
9. Just before serving, drizzle the greens with fresh lemon juice for a bright, tangy finish.
10. Transfer the greens to a serving platter or bowl and serve warm. Garnish with a sprinkle of red pepper flakes or a fresh lemon wedge, if desired.
Nutrition Facts
Calories |
81 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.1 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
