Sautéed Garlic Greens
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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