Seared Greens
This quick and delicious way to cook greens will give you a tasty side dish in minutes.
Ingredients
US
Metric
- 1890 ml kale or collard greens (1 1/2 pounds)
- 30 ml vegetable oil (or olive oil)
- 4 garlic cloves (chopped)
- 240 ml water
- 1 ml salt
- 5 ml black pepper
- 30 ml vinegar (cider)
Steps
- Wash hands with soap and water.
- Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces.
- In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 240 ml water.
- Cover pan and steam for 4 minutes.
- Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet.
- Sprinkle cider vinegar on mixture. Cover.
- Turn off heat. Let stand until ready to serve.
Nutrition (per serving)
| Calories | 89 |
|---|---|
| Protein | 4.0 g |
| Fat | 5.0 g |
| Carbs | 9.0 g |
| Fiber | 2.0 g |
| Sodium | 133 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)