Sautéed Leafy Greens

Photo courtesy: Jessica Jackson, home delivery partner

Photo courtesy: Jessica Jackson, home delivery partner

Recipe by Josh Casey, Hug-A-Root Executive Director and Farmer

Early in the home delivery season (late springtime) our partners receive baskets filled with a variety of leafy greens.  These vitamin-rich super foods can be delicious if you know how to prepare them.  

The slide show below identifies some of the greens you might find in our delivery baskets.

Nampa cabbage, kale, collards and pak choi can easily be sautéed as a simple and quick way to explore the delicious nature of these very nutritious foods.

Hug-A-Root recommends 3 different dietary fats for this, and those are grass-fed butter, coconut oil, and olive oil. This is all we use in the Casey Kitchen.

First of all, please don’t discard the stems, or veins of your produce.  So much nutrition there. I refuse to lose this part of the plant we worked so hard to grow, and my doctor, Ken Patterson, and my training buddy, Cody Brotherton, say they're good for me and I need to eat them. Darn those guys. They always have great advice I really don’t want to hear.

Here is my favorite recipe for these greens mentioned above, often all chopped and mixed together.


  • 10 cups chopped greens (sounds like a ton, but they cook down substantially)
    • Note about stems and veins: If you're like me and do not love the coarse texture of this part of the leaf, separate the stems and veins and chop them like the onion.  
  • 2 or 3 tablespoons of your favorite oil. If using olive oil, be careful not to get it too hot.
  • 1 large onion, chopped. I prefer purple, but white works well, too.
  • Chopped garlic to taste. For the Caseys, it's vampire repulsion level! 😉


  • Heat the oil and sauté the onion, stems and veins for a few minutes.
  • Add the garlic and sauté until golden in color.
  • In go the greens. Add a little water or chicken broth, and cook until they are your desired texture.
  • Season with high quality salt and pepper to taste.

Now you have a delicious and nutritious dish! You can toss it with meatballs, steak bits, chopped chicken or any other meat in you wish, or keep it vegetarian and add other veggies if you'd like, as seen in the photo at the top of this page.  


I also cut the kale, collards and assorted other greens into thin strips and add to my salad bowl greens, the delicious lettuce our home delivery partners get, for a salad with multidimensional texture.

The more of this stuff you get in your diet uncooked, the better you will feel.