Greens—beet greens, collards, kale, mustard greens, spinach, Swiss chard—make a delicious side dish for many winter meals. Cook the greens as directed in EatingWell's "Greens Primer" on page 63 of the Winter issue.
Optional: lemon juice or vinegar (cider vinegar, wine vinegar, balsamic vinegar)
Salt & pepper to taste
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.
48 calories;3 g fat(0 g sat); 3 g fiber; 6 g carbohydrates; 2 g protein; 13 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 6794 IU vitamin A; 23 mg vitamin C; 104 mg calcium; 2 mg iron; 359 mg sodium; 814 mg potassium
Vitamin A (136% daily value), Vitamin C (38% dv)
There's absolutely no need to boil the greens first. I remove the thicker, hard stems from the collards, especially, then stir-fry with garlic and pepper flakes just long enough to wilt all the greens. More flavorful, and more nutritious, too!
November 06, 2011
By: EatingWell User
Greens were bitter but that might not be the recipe's fault. I added maple infused balsamic vinegar and that helped. I think I'll try doing this with spinach which doesn't have the bitter taste.
Pros: Healthy, no animal fat is used to flavor
Cons: Greens are bitter
October 21, 2009
By: EatingWell User
I cook my greens this way, but I do not pre-cook them. I like the taste of the slightly browned greens.