Greens with Garlic and Lemon

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 31%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 10.3g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 140mg
  • Calcium: 317mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greens with Garlic and Lemon Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy