Module 1 · Foundations
Lemon-Garlic Greens with Toasted Seeds
Lemon-Garlic Greens with Toasted Seeds is a keto side dish with 7.6 g net carbs, 8 g protein and 20 g fat per serving (242 kcal). It serves 2 and takes 10 minutes in total.
Silky, bright, buttery greens ready in 8 minutes, the side dish that makes every plate look like a dinner party.
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Allergens in this Ketogeni recipe: milk. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 2 servings · Active time: 8 min · Total time: 10 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 7.6 g |
| Protein | 8 g |
| Fat | 20 g |
| Energy | 242 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 300 g organic greens: spinach, chard, kale, cavolo nero or tenderstem broccoli (or a mix)
- 30 g organic butter or ghee (or olive oil)
- 2 piece organic garlic cloves, thinly sliced
- 0.25 tsp chilli flakes (optional)
- 0.5 piece organic lemon: zest of the whole, juice of half
- 1 pinch flaky sea salt and black pepper
- 20 g organic pumpkin or sunflower seeds
- 2 tbsp grated Parmesan or crumbled feta (optional)
Step-by-step method
- Prep the greens: wash well, trim tough stems, tear large leaves into bite-sized pieces, and pat or spin dry.
- Toast the seeds in a dry pan over medium heat for 2–3 minutes until they pop and smell nutty. Tip onto a plate.
- Melt the butter in the same pan over medium heat until foaming.
- Add garlic and chilli and stir for 30 seconds until fragrant but not browned (burnt garlic turns bitter).
- Add the greens in handfuls, turning with tongs. Sturdy greens (kale, broccoli) take 4–5 minutes; spinach and chard just 1–2 minutes.
- Season with salt and pepper, remove from the heat, and add the lemon zest and juice.
- Serve piled high, scattered with the toasted seeds and cheese, with an extra drizzle of olive oil.
Chef’s tips
- Greens cook down to a third of their volume: always cook more than you think.
- Finish with lemon *off the heat* so it stays bright.
- Dry greens sear and glisten; wet greens steam and go grey.
Variations
- Brown-butter almond: let the butter go golden and add flaked almonds.
- Miso-sesame: swap butter for sesame oil, add 1 tsp white miso and sesame seeds.
- Creamy: add 3 tbsp double cream at the end for a quick creamed-spinach style.
- Roasted: toss broccoli or cavolo nero with olive oil and roast at 210 °C for 15–18 minutes.
- Mediterranean: add olives, capers and sun-dried tomato.
Storage
Best fresh. Leftovers keep 2 days; fold into omelettes, soup or a frittata. ---
Questions and answers
How many net carbs are in Lemon-Garlic Greens with Toasted Seeds?
One serving has 7.6 g net carbohydrates, 8 g protein and 20 g fat (242 kcal). The recipe makes 2 servings. These figures are estimates; your own ingredients may differ.
Can I make Lemon-Garlic Greens with Toasted Seeds ahead, store or freeze it?
Best fresh. Leftovers keep 2 days; fold into omelettes, soup or a frittata. ---
Which allergens are in Lemon-Garlic Greens with Toasted Seeds?
It contains milk, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Lemon-Garlic Greens with Toasted Seeds vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Lemon-Garlic Greens with Toasted Seeds?
Yes. Brown-butter almond: let the butter go golden and add flaked almonds. Miso-sesame: swap butter for sesame oil, add 1 tsp white miso and sesame seeds. Creamy: add 3 tbsp double cream at the end for a quick creamed-spinach style.