Tea Wilted Greens

Wilting a large amount of greens with tea is a simple way to eat your greens, but with the added health benefits of tea!

3-4 Servings

Updated: Mon, 05/13/2019 - 8:51pm


  • ¼ cup loose tea leaves or about 8-10 tea bags (preferably oolong or black tea)
  • 1 cup boiling water
  • 1 Tablespoon extra virgin olive oil
  • ¼ cup thinly sliced shallots or red onion
  • 1 Tablespoon minced fresh ginger
  • 1 Tablespoon minced fresh garlic or garlic flakes
  • 2 large bunches (1½ pounds) of dark greens such as kale, spinach, Swiss Chard, or mustard greens, tough stems or ribs removed and roughly chopped
  • Salt and pepper to taste
  • Lemon wedges for garnish


  1. Toast tea leaves in a dry skillet over medium heat for 2-3 minutes, stirring often to prevent burning.
  2. Remove skillet from heat and add boiling water. Let steep for 2-3 minutes. Carefully strain tea into a small bowl with a fine mesh strainer – pressing out as much liquid as possible. Discard leaves and set tea liquid aside.
  3. Return skillet to stove over medium heat and add olive oil.
  4. Sauté sliced shallots for a few minutes or until softened.
  5. Add ginger and garlic and sauté for 1-2 minutes. Turn heat up to medium-high.
  6. Add tea liquid and greens, stirring to combine. Cook until just wilted, about 2-3 minutes. Tea should be bubbling. Season with salt and pepper.
  7. Place cooked greens in a large serving bowl. Drizzle any remaining tea liquid on top of greens. Serve with lemon slices to squeeze on top right before serving. Enjoy!