Sautéed Greens
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.
Ingredients
1 pound collard greens
2 tablespoons olive oil OR vegetable oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Equipment
Large bowl
Colander
Large frying pan
Cutting board
Knife
Tongs or spoon
Measuring spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Remove stems from greens.
- Put frying pan over medium-high heat and add oil.
- Shake excess water from greens and roughly chop them into bite-sized pieces. Add greens to frying pan. If all of the greens won't fit in the frying pan, 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 black pepper. Serve immediately.
Tips
- Try chard, kale or other leafy greens instead of collard greens.
- Freshen it up! Try eating your collard greens with squeezed lemon or lemon juice.
- To wash greens, place them into a large bowl filled with water. Submerge the greens to rinse them. Replace the water in the bowl and repeat 2-3 times or until greens are clean. Transfer greens to a colander to dry.
Nutrition Facts
Serving Size
1/2 cup
Per serving
Amount
Calories
90
Total Fat
7g
Sodium
160mg
Total Carbohydrate
6g
Protein
3g
