Spicy Greens, or: What to do with that mystery veg in my CSA box

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Hot chili oil can make any bland vegetable more interesting and fun. When you’re overrun with fresh greens this summer, or not sure how to use up the other half of that huge cabbage you bought, try this dish.


1 pound of green leafy vegetable of your choice: cabbage, kale, chard, collard greens, etc.
2 large onions
1 Tbsp. cooking oil
2 tsp. salt
1 tsp. hot chili oil (or to taste)


Peel and chop the onions and sauté them in oil in a large pan. Meanwhile, rinse and roughly chop the greens. When the onions are starting to turn clear, pile the greens into the pan and place the lid on top.

Cook on medium heat for about 10 minutes. Open the lid (careful of steam) and stir thoroughly. Add salt and continue cooking until the greens have reached your desired texture and the excess water has evaporated. Turn off the heat and add hot chili oil, then toss to combine and taste. Adjust seasoning and amount of hot oil as desired. Serve hot or at room temperature.

Published by Sarah Scully

Sarah is a librarian as well as an avid knitter and occasional knitwear designer. She also enjoys cooking, gardening, hiking, reading, painting, and writing with fountain pens.