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Basic Greens with Garlic, Oil & Hot Pepper

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  15 Minutes
  1 pound of greens cooks to 1 to 2 cups
Greens--beet greens, collards, kale, mustard greens, spinach, Swiss chard--make a delicious side dish for many winter meals.
RECIPE INGREDIENTS
For the Greens:
1 pound of greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard)
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
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   1 pound of greens cooks to 1 to 2 cups
Calories: 48
Sodium: 359mg
Fiber: 3g
Carbohydrates, Total: 6g
Protein: 2g
% Cal. from Fat: 56%
Fat. Total: 3g
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