It doesn’t get much simpler than chopped greens sautéed with garlic and oil. Try chard, kale, or other leafy greens instead of collard greens.
|Serving size:||1/2 cup|
|Prep time:||20 minutes|
|Cook time:||15 minutes|
|Total time:||35 minutes|
Tongs or spoon
Serve with baked chicken, tofu, or fried egg, and a glass of low-fat milk.
Recipe sourced from Share Our Strength's Cooking Matters
1 pound collard greens
2 tablespoons oil, vegetable or canola
4 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
- Before you begin wash your hands, surfaces and utensils.
- Remove stems from greens
- Place greens into a large bowl filled with water. Submerge the greens to rinse them. Replace water in the bowl and repeat 2-3 times or until greens are clean.
- Transfer greens to colander to dry
- Place skillet over medium-high heat and add oil.
- Shake excess water from greens and roughly chop them into bite-size pieces. Add greens to skillet. If all of the greens won’t fit in the skillet, cook them in batches.
- Stir greens over medium-high heat until wilted, about 1-2 minutes.
- Reduce heat to medium, add garlic, and cook greens for 5-7 minutes, or until tender.
- Add salt and pepper and serve immediately.
- Try chard, kale or other leafy greens instead of collard greens.
- Combine greens with a whole grain pasta or brown rice for a side or meal.