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Photo: Randy Mayor Photo by: Photo: Randy Mayor

Greens with Garlic and Lemon

Try using a mixture of other greens, such as beet (minus the stems), chard, dandelion, and mustard.

Cooking Light SEPTEMBER 2000

  • Yield: 4 servings (serving size: 1/2 cup)


  • 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


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.

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

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Greens with Garlic and Lemon Recipe