Basic Greens with Garlic, Oil & Hot Pepper

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

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

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3 Reviews for Basic Greens with Garlic, Oil & Hot Pepper

03/23/2012

Anonymous

Recommends this recipe

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!

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11/06/2011

Anonymous

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

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