Tested till perfect Sauteed Garlic Greens

Sauteed Garlic Greens

Braised greens complement rich meaty dishes deliciously. Pick and cook your favourite from the chart “Blanched Greens,” below.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 tbsp 3tbspextra-virgin olive oil
  • 3 3cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
  • Blanced greens
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In skillet, heat oil over medium-high heat; fry garlic, salt and hot pepper flakes for about 20 seconds or until garlic is golden. Add greens; heat through, tossing to coat, 3 to 5 minutes.

Additional information : Blanched Greens
Cover and cook 2 lb (1 kg) greens (about 2 bunches) in large pot of boiling salted water as below. Drain and squeeze out liquid. Pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Makes about 8 servings.

Collard Greens: Pull leaves from stems and ribs; coarsely chop leaves. 8 to 12 minutes.

Escarole or Curly Endive: Cut off tough dark green tops; coarsely chop leaves. 3 to 5 minutes.

Kale: Pull leaves from stems and ribs; coarsely chop leaves. 3 to 5 minutes.

Swiss Chard: Trim off any brown from stems; coarsely chop. 2 to 4 minutes.

Nutritional Information Per serving: about

cal 82 pro 2g total fat 5g sat. fat 1g
carb 8g fibre 3g chol 0mg sodium 93mg

% RDI:

calcium 14 iron 2 vit A 36 vit C 27
folate 4
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