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Sautéed Greens and Onion Spread

Eating more greens is one of the best things people can do for their diet. And one of my favorite ways to prepare them is by sautéing them with onion then adding garlic powder and vinegar. It is so flavorful and fast. The greens can be served as a side, put on top of toast, or turned into a delicious brunch or dinner meal by going toast, then hummus, then sautéed greens, then fried eggs, then Tabasco. It is so deliciously mouth watering, I crave it every weekend.

Be sure to have plenty of greens on hand because they cook down to very little, particularly with spinach. I always have a pound of spinach in my fridge for my morning smoothies, these sautéed greens plus a few other recipes. Feel free to use any greens that can be cooked down - kale, swiss chard, collard greens, etc.


  • 1-2 teaspoons olive oil
  • Two packed cups fresh spinach or cooking greens (this may seem like a lot but it really cooks down)
  • 1/4 cup diced onions (I prefer red onions and usually have some already diced in the freezer)
  • Sprinkling of garlic powder
  • 1 teaspoon apple cider or red wine vinegar


  • Heat the oil in a skillet over medium heat. I use the same pan that I fry eggs in so I can fry them right after cooking the greens.
  • Add the onions to the oil when hot and allow to sweat and soften.
  • Cut the greens into bite size pieces then add to the pan.
  • Sprinkle the greens with garlic powder and add the vinegar.
  • Continue cooking until the vinegar is evaporated and the greens have wilted.
  • Scoop the greens onto a plate or right on top of toast.