Sautéed Dried Greens with Garlic and Chili
A lightweight Italian side. Dried spinach or foraged greens, sautéed with garlic oil and red pepper flakes. Nothing else. Travels on a whisper.
- calories
- 270
- weight
- 1.5 oz
- cal / oz
- 180
- protein
- 2 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 6 min
- total time
- 9 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Backpacking
- Car camping
- Vegetarian
- Vegan
- Dairy free
- Gluten free
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Dehydrated spinach or wild greens | 1/3 cup, packed | |
|---|---|---|
| Extra virgin olive oil | 2 tbsp | carried in a small bottle |
| Garlic | 2-3 cloves, sliced thin | or 1 tbsp garlic powder to save weight |
| Red pepper flakes | 1/4 tsp | |
| Kosher salt | to taste | |
| Lemon | optional | wedges if starting from car camp |
Method
- Boil 300 ml water in your pot.
- Add the dehydrated greens and simmer for 3-4 minutes until tender.
- Add the olive oil and garlic (sliced or powder) to the pot.
- Stir and cook gently for 2 minutes until the garlic is fragrant (or golden if using sliced).
- Add red pepper flakes and salt to taste.
- Eat hot. A squeeze of lemon at the end is transformative if you have it.
This is the Italian way to cook any green. Dried spinach or foraged greens rehydrate in the same pot where they’ll cook, making this a true one-pot dinner. Everything rests on the garlic oil—cook it gently for a minute until it’s fragrant (powder) or golden (sliced). That’s where all the flavor comes from.
Dried greens are light and shelf-stable; the principle works as well as it does with fresh. Sliced dehydrated garlic beats powder significantly but weighs the same. Fresh lemon is an upgrade if you’re carrying it; otherwise red pepper and salt are sufficient. The greens are incidental. The oil carrying the garlic is everything.
Packing
Measure dried greens into a quart freezer bag at home. Carry garlic separately—powder in a small bag, or sliced dehydrated garlic in a small container. Oil lives in a dropper bottle with your other cooking fats. This way you're not measuring five things by headlamp.
Variations
- Add a handful of dehydrated mushrooms for earthiness.
- Toss with pasta if you have room; this is the traditional Italian pairing.
- Double the oil and garlic for a more luxurious version if calories are not a constraint.
https://foragerchef.com/wild-greens-en-padella-with-garlic-and-chili