Braised Greens with Lots of Garlic
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Corn-Free,
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Egg-Free, Fall, Fast, Garlic, Greens, Low-Fat, Low-Fat and Fast, Nutrition Boosters, Potlucks, Side Dishes, Soy-Free, Vegan, Vegetarian, Wheat-Free, Winter
Any dark green leafy vegetable will work with this basic
preparation. Try kale, mustard or chard; mustard will be more bitter, while kale has a subtle
earthy flavor.
Ingredients
1 pound (455g) kale, mustard greens or chard, (about 8 cups)
1 Tbsp (15mL) extra virgin olive oil
5 cloves garlic, minced
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
Lemon wedges
Directions
Wash greens thoroughly by soaking in lots of cold water. Drain. Chop
greens into about 3-inch (8cm)pieces.
Heat oil in a large skillet. Sauté garlic for 2 minutes. Add
greens to skillet. (They do not have to be dried off, as the water will evaporate during
cooking.) Cover and cook over medium heat for 10 minutes, stirring once in a while to coat all
the greens with garlic and oil. Sprinkle with salt.
Serve with lemon wedges.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 65
Total Fat: 4g
% Calories from fat: 44%
Protein: 3g
Carbohydrate: 7g
Cholesterol: 0mg
Sodium: 295mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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medications. Information expires March 2005.
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