Seared Greens
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Ingredients
- 8 cups kale or collard greens (1 1/2 pounds)
- 2 tablespoons vegetable oil (or olive oil)
- 4 garlic cloves (chopped)
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vinegar, cider
Instructions
- 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 1 cup 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
| Calories | 89 |
|---|---|
| Protein | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 133 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Food and Nutrition Service Team Nutrition