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Greens with Garlic and Lemon

Photo: Randy Mayor
Yield 4 servings (serving size: 1/2 cup)
Try using a mixture of other greens, such as beet (minus the stems), chard, dandelion, and mustard.

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

Nutrition 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

How to Make It

  1. 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.