Everyday Greens Skillet
2018 is the year for veggies! They are packed full of nutrients that we really can’t get anywhere else. I know, I know. This sounds like another “eat your veggies” PSA. But if you’re like me getting a daily dose of greens is easy to forget about. That’s where this recipe comes in handy. Make a huge skillet and save it for all your meals. I added some serving suggestions at the end of the post. Breakfast. Lunch. Dinner. You name it, these everyday greens are any-time-of-day greens.
It’s hard not to be reminded to eat your greens in March…. with all the shamrocks and St. Patrick’s decor everywhere. However I’m the least Irish person you know, guaranteed. So like all my recipes, this is Italian inspired. Still green though. 😉
The Everyday Greens Skillet recipe is unique because it covers all types and textures. Leafy kale, crunchy snap peas, tender pepper, and soft zucchini. It’s also pretty freakin’ cheap. I got all these veggies for $6. (Mind you, I live in Connecticut where everything is expensive and I’m taxed for breathing, so it might be cheaper for you). This recipe lasts me 2-3 meals with some protein added. So if you’re meal prepping or making dinner for 4+ you’ll want to double the ingredients. It may not look like a lot, but the vitamins and nutrients along with the water volume in the zucchini will help you feel full longer. If not – eat more! What’s the harm in more greens? 😉
I don’t know what Kermit meant by “it’s not easy being green”… PSSHHH it is really easy being green – this recipe couldn’t be simpler. You literally throw all the ingredients in a skillet and wait for them to cook.
You definitely know this about me – that I’m someone who publishes recipes to the public with no strings attached. It’s rare online, but I enjoy helping others with a passion to cook for wellness. With that said, people ALWAYS ask about swapping out ingredients. “Can I use this for that?” or “I followed the recipe but instead of sweet potatoes I used broccoli and it didn’t work right”. Sigh. Some recipes just shouldn’t be messed with. They aren’t all versatile. UNTIL NOW. Feel free to swap out any greens you want. Add or subtract. Whatever! Texture is really the best part here; leafy, crisp, soft, and tender. Oh, and green.
| Servings | Prep Time |
| 2-3 servings | 10 minutes |
| Cook Time |
| 12 minutes |
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A one-skillet recipe of kale, zucchini, bell pepper, and snap peas. Enjoy with eggs for breakfast, turkey burger for lunch, or on top of spaghetti squash for dinner.
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- 2 tbsp olive oil
- 1 clove garlic pressed
- 1 medium green bell pepper cut to strips
- 1 medium zucchini squash sliced in half medallions
- 1 bunch kale torn in bite size pieces
- 1 cup snap peas
- 1/8 tsp dried thyme
- 1/8 tsp onion powder
- 5 leaves fresh basil
- salt & pepper to taste
- 2 tsp balsamic vinegar or other acid (lemon juice, apple cider vinegar)
- Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
- Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
- Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
- Serve hot as a side dish or as a veggie bowl.
Everyday means all day, everyday! Try these ideas for any meal.
Breakfast
Add to scrambled eggs and bake in oven for a veggie frittata.
Serve under fried eggs. Add ham if you like Dr. Seuss 😉
Lunch
Reheat with some beef tips.
Serve on top of a turkey burger.
Dinner
Serve over spaghetti squash. Add shrimp for protein.
Stuff inside a baked sweet potato.
Have another idea? Comment below how you would use these greens everyday! Mangia!
- Seared Pork Chops over Cauliflower with Chilled Fennel Salad
- Are these must-have Italian ingredients in your kitchen right now?
Looks delicious- will try it out soon!
Enjoy! – Laura