Sautéed Garlicky Greens

InspireHealthBy InspireHealth Supportive Cancer Care  , , , ,   , , ,

April 24, 2014

Broccolini is part of the cruciferous vegetable family and is ideal in an anti-cancer diet due to a component called sulphoraphane. This compound is known to inhibit cancer cells and flush toxic substances from the body which may be linked to the development of cancer. Garlic and onions also contain sulphoraphanes as well as provide cardiovascular, digestive and immune system support.

  • Yields: 4 Servings


1 bunch broccolini

1 Tbsp cold-pressed, olive oil

½ red onion, thinly sliced

2 garlic cloves, minced

1 Cup assorted greens (kale, dandelion greens, spinach, collard, beet greens, etc.), chopped

1 Tbsp lemon juice

¼ Cup sunflower seeds

Unrefined salt


1Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain and rinse with cold water in a colander.

2Return the pot to the stovetop and warm olive oil over low heat. Add onions and sauté for 5 minutes or until translucent. Add garlic and stir for 1 – 2 minutes. Return broccolini to the pot and stir until heated through. Add greens and sauté until tender. Season with unrefined salt.

3Garnish with fresh lemon juice and sunflower seeds before serving.

This side dish of lightly cooked greens provides an abundance of nutrients and flavour.

Integrative Cancer Care