Sauteed Garlic Greens
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 82 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 93 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 2 |
| vit A | 36 |
| vit C | 27 |
| folate | 4 |
- Portion size: 8
Braised greens complement rich meaty dishes deliciously. Pick and cook your favourite from the chart “Blanched Greens,” below.
Ingredients
- 3 tbsp 3tbspextra-virgin olive oil
- 3 3cloves garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsphot pepper flakes
- Blanced Greens
Preparation
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.
Source : Canadian Living Magazine: April 2008
