Sautéed Garlic Greens

Tested Till Perfect

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

Servings: 8

Ingredients:

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%
    3 tbsp (45 mL) extra-virgin olive oil
    3 cloves garlic, minced
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) hot pepper flakes
    Blanched 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





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