Dark, leafy greens are in peak season right now, and they are an excellent source of vitamins A, B, C, E, iron and antioxidants. Zeb Stevenson, a chef at Watershed on Peachtree, shows us the art of sautéing Asian greens.  

“We’ve got things like Napa cabbage, different types of tat soi, and a few different varieties of mustard,” says Chef Zeb. “All of them have a little spicy flavor to them, but they sauté up really quickly and easily.”

Sautéing the greens  

First, heat your pan over high heat. When it’s nice and hot, add two tablespoons of olive oil. Next stir in chopped garlic and lemon slices and let them caramelize.

Then, add the greens to the top and let them steam out for a few seconds.

“Stir the greens around so that they all get exposed to the heat,” explains Chef Zeb. “You get all that great flavor from the lemon and garlic throughout the spicy greens.”

Once the greens start to wilt down a bit, they are ready to eat.

“We still want to eat them while they’ve got a little bit of bite to them and aren’t completely softened,” says Chef Zeb. “Or else we won’t get all of the nutritional benefits.”

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