Sautéed Fall Greens with Caraway

  • Servings: 8

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  • 1 teaspoon caraway seeds
  • 2 tablespoons olive oil
  • 1/2 pound beet greens, trimmed and cut into 2-inch strips
  • 1 medium head of red oak leaf lettuce, cut into 2-inch strips
  • 1/2 pound spinach, tough stems discarded
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large heavy saucepan, toast the caraway seeds over moderate heat until fragrant, about 3 minutes. Transfer the seeds to a plate to cool, then coarsely crush them with the side of a large knife.

  2. Heat the olive oil in the saucepan. Add the green, in batches if necessary, and sauté over moderate heat until wilted, about 3 minutes. Stir in the lemon juice, lemon zest and caraway. Season with salt and pepper and serve.

Contributed By Published November 1997

503011 recipes/sauteed-fall-greens-with-caraway 2013-12-06T23:47:11+00:00 Rori Spinelli fall|winter|christmas|dinner-party|thanksgiving|side-dishes|8|fast|healthy|vegetarian november-1997,rori spinelli,vegetable side dish,caraway seeds,sauteed spinach,sauteed lettuce,beet greens recipes,sauteed-fall-greens-with-caraway 503011

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