Basic Greens with Garlic, Oil & Hot Pepper

From EatingWell: Winter 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Greens--beet greens, collards, kale, mustard greens, spinach, Swiss chard--make a delicious side dish for many winter meals.

READER'S COMMENT:

"I cook my greens this way, but I do not pre-cook them. I like the taste of the slightly browned greens. "

Basic Greens with Garlic, Oil & Hot Pepper Recipe

1 pound of greens cooks to 1 to 2 cups

Active Time: 10 minutes

Total Time: 15 minutes

Nutrition Profile

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