Garlicky Oven Roasted Greens

This recipe is a delicious way to discover how good deep greens can taste! Truly indulgent.

*This recipe is modified from an original version at

  • 2 Tbl coconut oil (or olive oil)
  • 1 large onion, chopped small
  • 6 cloves garlic, chopped (or a nice large square of prepped freezer garlic, be generous)
  • 1/4 cup apple cider vinegar
  • 2-3 lbs of collards/kale/spinach (frozen mix from BJs is perfect)
  • 1 tbl butter
  • 1 tbl lemon juice (optional)

Preheat oven to 350 degrees. Over medium heat, Add oil and onions to an oven safe skillet with lid. Cook a few minutes till softened. Add garlic, let it brown a little bit. Add the vinegar and greens, stirring so they wilt down a bit and evenly distribute.

Season with salt, pepper… and maybe a quarter tsp of cumin , or a quarter tsp of savory … try each 🙂

Cover the pot and transfer to the oven. Roast for 1 hour. After roasting, stir in the lemon and butter. Pot should be ‘dry’ after roasting and the new butter and lemon can allow you to work this browning back into the mixture.

Modification – Mushroom Pilaf

I modified this recipe on a whim to, instead of having predominantly greens, i only used a cup or two of greens, and then like 3-4 cups of chopped mushroom. Then i added a bag of riced cauliflower. For seasonings i swapped in a tsp of savory and sage.

It turned out to be delicious! Trouble was, I had to boil it on the stovetop quite a while to get the liquid to reduce from all the frozen cauliflower. I’ll work on turning this into a ‘real’ recipe in the near future!

Ode to Leftovers

This dish is versatile in many follow on meals. I often make these greens as a side dish or as a main dish unto itself. But later on, it keeps on giving! This can make a very quick and effortless breakfast (or dinner in this case, because I’m a rebel that way) by adding two eggs and a scoop of this to a skillet with a teaspoon of bacon fat. And of course some extra nutritional yeast and extra garlic! Instant satisfaction!

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