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Sautéed Greens with Bread Crumbs


Note: Use this recipe as a guide. The quantity of bread crumbs, olive oil, and seasonings will vary depending on the quantity of greens and what type of greens you are using.


  • homemade bread crumbsfor a more in depth recipe, click on the link above, otherwise follow this simple guide:Heat about 1.5 tablespoons of olive oil in a skillet over medium-high heat; sprinkle in about a cup of bread crumbs; season with a pinch of salt; stir until golden; remove from heat until ready to use.


  • olive oil
  • greens (chard, watercress, radish, beet, mustard, kale, etc), any thick stems removed
  • kosher salt
  • minced garlic (optional — I don’t use it for radish greens)
  • crushed red pepper flakes (optional)
  • splash of vinegar


  1. Place greens in a large bowl filled with cold water. Let them soak for a few minutes so that the dirt falls to the bottom of the bowl. Place in a colander to drain. Shake gently to remove excess water, but there is no need to spin them dry.
  2. Heat a large skillet over high heat. Drizzle in some olive oil — again, quantity will vary depending on quantity of greens. When it starts skidding, add the greens. Season with a pinch of salt. Add minced garlic if you are using and a pinch of crushed red pepper flakes if you are using.
  3. Using tongs, begin flipping greens around so they wilt evenly. This should happen very quickly if you are using tender greens such as radish, watercress, spinach, etc. Add a splash of vinegar and remove from the heat.
  4. Sprinkle in bread crumbs to taste, toss, and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes