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Fiona’s Sauteed Fresh Greens

Salads, Low Phosphorus, High Potassium, Low Sodium


Based on 2 servings per recipe.

  • 1 tablespoon olive oil
  • 1 cup thin sliced onion
  • 1/4 teaspoon ground tumeric
  • 1/2 teaspoon sugar
  • 4 packed cups greens-mustard, collard, kale, mixed
  • 1 tablespoon low sodium soy sauce
  • 1/2 cup white wine or rice vinegar
  • 1/4-1/2 teaspoon sesame oil & sesame seeds


  1. Cut greens into 2″ long shreds.
  2. Heat oil in wok.
  3. Sautee onion until translucent, about 2 minutes.
  4. Sprinkle tumeric over onion.
  5. Add sugar and cover.
  6. Reduce heat and let greens steam in their own juices until tender. About 5-8 minutes. (During this time, uncover and turn occasionally. Add a little water if sticking)
  7. With slotted spoon remove greens, leaving juices in pan.
  8. Add soy sauce and wine and heat to boiling.
  9. When it has thickened slightly, remove from pan and pour sauce over greens and serve.
  10. Garnish with sesame oil and seeds.

About This Recipe

Asian flavors spice up this greens side dish.

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