Stir-Fried Greens with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A quick stir-fry of assorted regional leafy greens with fragrant garlic and a touch of chili for a bright, savory side dish. This Asian Fusion-inspired vegetarian recipe, ready in about 15 minutes, pairs vegetable oil, garlic cloves, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups washed and chopped regional assorted leafy greens (spinach, mustard greens, kale)
• 2 tbsp vegetable oil
• 5 cloves thinly sliced garlic cloves
• 1 small, sliced thin fresh red chili
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
2. Step 2: Add 5 thinly sliced garlic cloves and 1 small sliced fresh red chili to the hot oil. Stir-fry for 30 seconds until fragrant but not burnt.
3. Step 3: Add 6 cups chopped regional assorted leafy greens (spinach, mustard greens, kale) to the wok. Stir-fry continuously for 2-3 minutes until the greens are wilted but still bright green.
4. Step 4: Drizzle 2 tbsp soy sauce, 1 tsp sesame oil, and sprinkle 1/2 tsp salt over the greens. Toss for another minute until the sauce evenly coats the leaves and the dish is hot.
5. Step 5: Remove from heat and serve immediately as a vibrant, flavorful vegetable side.