Sautéed Summer Greens

Sauteed Greens

This is the first summer that I've lived in an apartment conducive to CSA deliveries. I was lucky to find an organic local foods delivery service that does not require a subscription, but instead will allow me to place an order any week I choose. I've had fun finding ways to use these fresh ingredients, especially those that are new to me like hon tsai tai and potato onions.

High quality produce is flavorful enough to stand on its own with little embellishment. My favorite summer dishes are often those that are quick and barely need a recipe.  Here is one that I have been making frequently with any greens I have on hand. 

Sautéed Summer Greens


1.5 Tbl olive oil

1 Tbl ground flax seeds

4 garlic cloves, chopped

8 ounces greens*

salt and pepper to taste

fresh lemon juice

Grated Parmigiano-Reggiano to finish

(*I used a mix of arugula, chard, mustard, tat soi, bok choi, and mizuna from Harmony Valley Farm in Viroqua, Wisconsin. This gorgeous mix of greens was part of my most recent CSA delivery from Irv & Shelly's Fresh Picks.) 


Rinse greens under cold water and spin dry. Heat oil in a large skillet over medium heat. Add ground flax seeds and garlic and saute for one or two minutes.  Add greens, season with salt and pepper, and saute until just wilted. Remove from heat. Squeeze lemon juice over the greens to taste and transfer to a serving dish. Finish with freshly grated Parmigiano-Reggiano cheese. 

Serves two to three as a side or one for a meal.