Lean Greens

Not sure how to cook fresh collard or kale? This side-dish recipe shows you how to season and cook these healthy greens.

1 users rated this recipe an average rating of 2.0
Makes:
4 servings
Prep:
15 mins
Cook:
10 mins to 15 mins
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Lean Greens

Ingredients
1 1/2
pounds fresh collard, kale, mustard and/or turnip greens
1
tablespoon olive oil
3/4
cup reduced-sodium chicken broth or vegetable broth
1/2
cup thinly sliced green onions
1
clove garlic, minced
1/8
teaspoon cayenne pepper
2
teaspoons snipped fresh basil
1
teaspoon snipped fresh thyme
1/4
teaspoon liquid smoke (optional)

Directions

  1. Trim stems off greens and discard. Slice leaves crosswise into 1/2-inch thick strips or coarsely tear leaves (about 16 cups). In a 6- to 8-quart Dutch oven cook and stir greens in hot oil over medium heat about 5 minutes or until wilted.
  2. Add broth, onions, garlic, and cayenne pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or just until greens are tender, tossing frequently. Stir in basil, thyme, and, if desired, liquid smoke. Serve immediately.

Nutrition Facts

(Lean Greens)
    Per serving:
  • 68 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 126 mg sodium,
  • 7 g carb.,
  • 4 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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