Braised Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 bunches of Swiss Chard, any color1 bunch of Collard Greens2 bunches of Kale1 head of garlic, peeled and chopped2T Organic Olive Oil1T each: Kosher Salt and Freshly Ground Pepper1T Cider Vinegar Pinch of Red Pepper Flakes (Optional)
1. Wash all greens thoroughly. Stem and chop. This step takes a bit of time, but once you stem the large leaves, you can stack them, roll them, and cut into chiffonade. This makes the whole process much faster.
2. Heat oil in a LARGE heavy pot over medium heat (Le Creuset works great). Add chopped garlic and pepper flakes. Saute until garlic begins to brown lightly.
3. Add Greens to pot and turn with tongs to coat with oil. Add as many greens as will fit into the pot. If they don't all fit, add more as they wilt. Add salt and pepper to pot, and cover to steam 20-25 minutes. The greens will cook down to approximately 1/5 of their former bulk.
4. Add Cider Vinegar to pot and toss. Serve hot!! :)
Number of Servings: 8
Recipe submitted by SparkPeople user DREAMCCULLOUGH.
2. Heat oil in a LARGE heavy pot over medium heat (Le Creuset works great). Add chopped garlic and pepper flakes. Saute until garlic begins to brown lightly.
3. Add Greens to pot and turn with tongs to coat with oil. Add as many greens as will fit into the pot. If they don't all fit, add more as they wilt. Add salt and pepper to pot, and cover to steam 20-25 minutes. The greens will cook down to approximately 1/5 of their former bulk.
4. Add Cider Vinegar to pot and toss. Serve hot!! :)
Number of Servings: 8
Recipe submitted by SparkPeople user DREAMCCULLOUGH.
Nutritional Info Amount Per Serving
- Calories: 71.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 546.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.9 g
- Protein: 4.4 g
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