Garlicky Greens with Ginger and Lemon

Yield: 1 serving
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  • 3 T. chicken broth or olive oil
  • 1 large bunch (1 lb) greens (kale, chard, mustard, beets, or collards), but crosswise with stems removed
  • 2 garlic cloves, peeled and minced
  • 1/8 t. ground ginger
  • pinch of salt
  • 2 T. freshly squeezed lemon juice


  1. Heat broth or oil in saute pan over medium heat.
  2. Add greens, garlic, ginger, and salt, stirring until greens wilts, about 1.5 minutes.
  3. Remove from heat and drizzle with lemon juice. Serve.
December 2013

This recipe is a personal recipe added by janeannerk and has not been tested or endorsed by MyRecipes.

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