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; 359 mg sodium. 5.5 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/23/2012
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! Read More
Rating: 3 stars
11/06/2011
Interesting 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 Read More
Rating: 4 stars
10/30/2011
I cook my greens this way but I do not pre-cook them. I like the taste of the slightly browned greens. Read More
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