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1 1/2 pounds roughly torn greens, such as chard, kale, escarole, turnip greens, curly endive or beet greens
2 teaspoons extra-virgin olive oil
1 to 2 garlic cloves, thinly sliced
1/4 teaspoon salt
Instructions
2 teaspoons extra-virgin olive oil
1 to 2 garlic cloves, thinly sliced
1/4 teaspoon salt
1. Bring a large stockpot of salted water to a boil. Add greens; cook 1 to 2 minutes. Drain. Rinse with cold water. Chop greens coarsely.
2. Heat olive oil in a large skillet over low heat. Add garlic; cook 2 minutes or just until starting to brown. Add greens and salt. Cook, stirring frequently, until crisp-tender, 3 to 5 minutes. Serves 6.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia," December 2008.
Nutritional Information
2. Heat olive oil in a large skillet over low heat. Add garlic; cook 2 minutes or just until starting to brown. Add greens and salt. Cook, stirring frequently, until crisp-tender, 3 to 5 minutes. Serves 6.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia," December 2008.
Per serving: 25 calories, 1.5g fat, 0mg chol., 1g prot., 3g carb., 1g fiber, 125mg sodium.
