Basic Greens with Garlic, Oil & Hot Pepper
http://www.eatingwell.com/recipes/basic_greens_with_garlic_oil_hot_pepper.html
From EatingWell: Winter 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)Greens--beet greens, collards, kale, mustard greens, spinach, Swiss chard--make a delicious side dish for many winter meals.
1 pound of greens cooks to 1 to 2 cups | Active Time: 10 minutes | Total Time: 15 minutes
Ingredients
- Olive oil
- Garlic, thinly sliced
- Pinch of Crushed red pepper
- Optional: lemon juice, cider vinegar, wine vinegar, balsamic vinegar
- Salt, to taste
- Pepper, to taste
Preparation
- To make a simple side dish of greens, cook a pound of greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard) in lightly salted water just until wilted, 5 to 10 minutes. Drain; press with the back of a spoon to release excess moisture. Heat some olive oil and thinly sliced garlic in a skillet over low heat until the garlic begins to sizzle. Add a pinch of crushed red pepper and cook, stirring, until the garlic is tender and light golden, 1 to 2 minutes. Add greens and toss with the hot oil until heated through, 1 to 2 minutes. Season with a splash of lemon juice or vinegar (cider vinegar, wine vinegar or balsamic), and salt and pepper to taste.
Nutrition
Per serving : 48 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 2 g Protein; 3 g Fiber; 359 mg Sodium; 813 mg Potassium
Exchanges: 1 vegetable, 1/2 fat