Sautéed Esoterra Greens Recipe

Wash and dry

Rinse the Esoterra greens thoroughly in cold water to remove grit. Spin or pat dry until mostly dry — excess water will steam the greens and dilute the sauté.

Zest one lemon and squeeze out 1 tablespoon of lemon juice. Thinly slice the garlic and shallot. Finely chop the parsley.

Warm the pan and bloom garlic

Heat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil. When the oil shimmers (about 30–45 seconds), add the sliced garlic and optional shallot. Cook, stirring, until the garlic is fragrant and beginning to turn golden at the edges, 1–1.5 minutes — do not let it burn.

Add red pepper flakes

Stir in 1 teaspoon red pepper flakes and cook for 10–15 seconds to bloom their flavor.

Sauté the greens

Add the 8 cups of Esoterra greens in two batches if necessary, using tongs to turn and fold the greens into the oil. Cook, stirring and turning, until the greens are wilted but still vibrant and slightly tender, 2–4 minutes total depending on volume. If the pan becomes dry before greens are wilted, add a splash (1–2 teaspoons) of water to help them soften.

Season and finish

Reduce heat to low. Sprinkle 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper over the greens and toss to combine. Stir in 1 teaspoon unsalted butter (optional) and the 1 tablespoon lemon juice, tossing until the butter melts and coats the greens.

Remove from heat. Taste and adjust seasoning with additional sea salt or lemon juice if needed. Sprinkle the chopped parsley and lemon zest over the greens, give one final toss, and transfer to a warmed serving bowl.

Serve immediately as a side to grilled fish, roasted chicken, or as a warm salad. Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated in a skillet.