Greens with Garlic and Lemon

Greens with Garlic and Lemon Recipe
Photo: Randy Mayor
Try using a mixture of other greens, such as beet (minus the stems), chard, dandelion, and mustard.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 63
Caloriesfromfat 31 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 2.6 g
Carbohydrate 10.3 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 140 mg
Calcium 317 mg

Ingredients

4 quarts water
6 cups torn turnip greens
6 cups torn collard greens
1 1/2 teaspoons olive oil
2 garlic cloves, finely chopped
1/8 teaspoon salt
4 lemon wedges

Preparation

Bring 4 quarts water to a boil in an 8-quart stockpot. Add greens; cover and cook 20 minutes. Drain well. Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 30 seconds or until lightly browned. Combine greens, garlic mixture, and salt in a medium bowl; toss well. Serve with lemon wedges.

September 2000
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