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

Recipe by Cooking Light September 2000


Credit: Randy Mayor

Recipe Summary

4 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

63 calories; calories from fat 31%; fat 2.2g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 2.6g; carbohydrates 10.3g; fiber 4g; iron 1.8mg; sodium 140mg; calcium 317mg.