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. Source: EatingWell Magazine, Winter 2003

Marie Simmons
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Ingredients

Directions

  • 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.

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Nutrition Facts

48 calories; 2.5 g total fat; 0.4 g saturated fat; 359 mg sodium. 814 mg potassium; 5.5 g carbohydrates; 2.7 g fiber; 1 g sugar; 2.4 g protein; 6794 IU vitamin a iu; 23 mg vitamin c; 13 mcg folate; 104 mg calcium; 2 mg iron; 61 mg magnesium;

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