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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




Ingredient Checklist


Instructions Checklist
  • 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 Facts

48 calories; protein 2.4g; carbohydrates 5.5g; dietary fiber 2.7g; sugars 0.6g; fat 2.5g; saturated fat 0.4g; vitamin a iu 6794.4IU; vitamin c 23mg; folate 12.8mcg; calcium 104.4mg; iron 1.7mg; magnesium 60.9mg; potassium 814.4mg; sodium 358.8mg; thiamin 0.1mg.

1 vegetable, 1/2 fat