This greens with crispy onions recipe turns any sturdy leafy green into a quick, satisfying side dish. The greens are wilted just until tender in a little olive oil and garlic, then topped with golden, crunchy fried onions that add texture and savory depth. It works with almost any green you have on hand, comes together in about 20 minutes, and pairs well with everything from weeknight chicken to holiday roasts.
Ingredients
- 1 large yellow onion (about 8 oz / 225 g), thinly sliced into rings or half-moons
- 1/2 cup (60 g) all-purpose flour
- 1/2 teaspoon salt, plus more for the greens
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) neutral oil, such as canola or vegetable, for frying
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, thinly sliced
- 1 lb (450 g) greens (such as kale, Swiss chard, collard greens, or spinach), tough stems removed and leaves chopped
- 1 tablespoon (15 ml) lemon juice or apple cider vinegar
- Flaky salt, for finishing (optional)
Instructions
- Prep the onions: Separate the onion slices into rings. In a shallow bowl, whisk together the flour, 1/2 teaspoon salt, and black pepper. Dredge the onion rings in the flour mixture, shaking off any excess.
- Fry the onions: Heat the neutral oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches, add the onions in a single layer and fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with a little salt while warm. Set aside.
- Sauté the garlic: Carefully pour out the frying oil and wipe the skillet clean. Add the olive oil and heat over medium heat. Add the garlic slices and cook, stirring, until fragrant but not browned, about 30 seconds.
- Wilt the greens: Add the greens in handfuls, stirring after each addition until they start to wilt. Cook, stirring occasionally, until the greens are tender but still bright green. The time will vary: spinach takes about 2–3 minutes, chard and kale about 5–7 minutes, and collard greens about 8–10 minutes. Season with salt to taste.
- Finish and serve: Remove the skillet from the heat and stir in the lemon juice or vinegar. Transfer the greens to a serving dish and top with the crispy fried onions. Sprinkle with flaky salt if desired. Serve immediately.
Tips
- Dry the greens well: After washing, thoroughly dry the greens. Excess water makes them steam instead of sauté, and it can also make the onions soggy if you add them too early.
- Don’t overcrowd the pan when frying onions: Fry in a single layer to ensure they get crispy, not steamed. If you add too many at once, the oil temperature drops and they’ll absorb more oil.
- Adjust cooking time to the green: Delicate spinach cooks in minutes, while sturdy collards need more time. If using a mix, add the heartier greens first and the tender ones later.
- Make it ahead: You can fry the onions up to 2 days ahead and store them in an airtight container at room temperature. Re-crisp them in a 350°F (175°C) oven for a few minutes before serving.
Serving Suggestions
Serve these greens as a side dish with roasted chicken, grilled steak, pork chops, or fish. They also make a great addition to a holiday table alongside mashed potatoes and gravy. For a vegetarian meal, pile them onto creamy polenta or spread them over toasted bread with a fried egg on top.
Variations
- Add heat: Sprinkle in a pinch of red pepper flakes along with the garlic for a spicy kick.
- Smoky flavor: Add a dash of smoked paprika to the flour mixture for the onions, or stir a little smoked paprika into the greens while they cook.
- Use shallots: Substitute shallots for the onion for a milder, slightly sweeter crispy topping.
- Add bacon: Cook a couple of slices of chopped bacon first, then use the rendered fat instead of olive oil to sauté the greens. Crumble the bacon over the top with the onions.
- Different acid: Use balsamic vinegar or sherry vinegar instead of lemon juice for a different tang.
Storage and Reheating
Store leftover greens and onions separately in airtight containers in the refrigerator for up to 3 days. The crispy onions will lose their crunch when stored, so it’s best to re-crisp them in a 350°F (175°C) oven for 3–5 minutes before serving. Reheat the greens in a skillet over medium heat with a splash of water or broth until warmed through, about 3–4 minutes. You can also microwave them, but the texture will be softer.
Frequently Asked Questions
Can I use frozen greens? Yes, but thaw them first and squeeze out as much water as possible. Then sauté them as directed, but reduce the cooking time since they are already partially cooked.
How do I make the onions extra crispy? Make sure the oil is hot enough (around 350°F / 175°C) and don’t skip the flour coating. Also, let the fried onions drain on paper towels to remove excess oil.
Can I use a different type of onion? Absolutely. Red onions or sweet onions like Vidalia work well. Shallots are also a great substitute.
What if I don’t have all-purpose flour? You can use cornstarch or rice flour for a gluten-free option. They will still crisp up nicely.
Can I skip the frying and use store-bought crispy onions? Yes, that’s a quick shortcut. Just look for fried onions (like the kind used for green bean casserole) and add them at the end.
Why are my greens bitter? Some greens, like kale and collards, can be bitter. Sautéing them with a bit of salt and acid (lemon or vinegar) helps balance the bitterness. You can also blanch them in boiling salted water for a minute before sautéing to mellow the flavor.