Giada’s Simple Wilted Greens is my go-to when I’m looking for a healthy, no-fuss side dish. It’s one of those recipes that’s quick and satisfying, perfect for a weeknight dinner when you want something light yet flavorful.

Whether pairing it with Giada Chicken Scarpariello or serving it alongside Giada Cacio E Pepe, these wilted greens always hit the spot. Plus, it’s a great way to sneak in some extra veggies without much effort!

Why This Recipe Works

I made Giada’s Simple Wilted Greens for the first time when I was trying to use up some leftover greens in my fridge. I didn’t expect much, but the flavors came together so perfectly that it became an instant favorite.

The combination of garlic and shallots adds just the right amount of flavor to the mix of kale, escarole, and spinach. What’s great is how quickly the greens cook down, making it the perfect side dish when you need something healthy in a hurry.

Now, I turn to this recipe whenever I want a fast, flavorful way to get my greens in. Whether I’m pairing it with grilled chicken or tossing it into pasta, it’s a simple, no-fuss dish that always works!

Recipe Ingredients

• Olive Oil: You’ll need about 2½ tablespoons of olive oil for sautéing. It adds richness and helps the greens cook down evenly.
• Garlic: Just one clove, smashed and peeled, brings a subtle garlic flavor that pairs well with the greens without overpowering them.
• Shallot: Use a chopped shallot for a mild, sweet onion-like flavor. It complements the garlic beautifully in this simple dish.
• Kosher Salt: A bit of kosher salt (1½ teaspoons) enhances the natural flavors of the greens and balances the oil and garlic.
• Mixed Greens: You’ll want about 2 pounds of mixed hardy, medium-tender, and tender greens. I love using a combination of Tuscan kale, escarole, and spinach, which gives a nice variety of textures and flavors. Be sure to chop them evenly for even cooking.

Step-by-Step Directions

Step One – Heat a large skillet over medium-high heat, then add the olive oil. Once the oil is hot, add the smashed garlic and chopped shallot, along with ¼ teaspoon of salt. Stir frequently and cook for about 2 minutes, until the shallot becomes soft and fragrant.

Step Two – Add the mixed greens to the skillet, stirring to coat them in the oil. Reduce the heat slightly to medium, cover the pan, and allow the greens to steam for about 4 minutes.

Step Three – Uncover the pan and stir in the escarole with ¾ teaspoon of salt. Cover the skillet again and steam for an additional 2 minutes, letting the greens soften.

Step Four – Finally, add the spinach and the remaining ½ teaspoon of salt. Increase the heat to medium-high, stirring and tossing the greens until the spinach just wilts, about 1 minute. Serve immediately while hot.

How to serve

• For an easy and nutritious meal, I love serving these wilted greens alongside a perfectly roasted chicken breast or grilled salmon. The slight bitterness of the greens pairs wonderfully with a rich protein.
• If you’re hosting a dinner, they make a great side for something heartier like mashed potatoes or quinoa. For a lighter option, you can serve the greens over a bed of rice, drizzled with a bit of lemon juice, and topped with shaved parmesan.
• Whenever I make them for family dinners, I like to serve them with some crusty bread to soak up any leftover juices—simple, healthy, and satisfying!

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Big Batch Roasted Veggies
• Giada Carrot Fries With Lemon-mint Dip Recipe
• Giada De Laurentiis Cheesy Polenta