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Basic Greens with Garlic, Oil & Hot Pepper

Winter 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (16 votes)

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

Makes: 1 pound of greens cooks to 1 to 2 cups

Active Time:

Total Time:

Ingredients

  • 1 pound greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard)
  • Olive oil
  • Garlic, thinly sliced
  • Pinch of crushed red pepper
  • Optional: lemon juice or vinegar (cider vinegar, wine vinegar, balsamic vinegar)
  • Salt & pepper to taste

Preparation

  1. To make a simple side dish of greens, cook 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 and salt and pepper.

Nutrition

Per serving: 48 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 359 mg sodium; 813 mg potassium.

Exchanges: 1 vegetable, 1/2 fat


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