Tangle of Bitter Greens
Recipe: #1262
October 24, 2011
Categories: Side Dishes, Kale, Southern, 5 Ingredients Or Less, Sunday Dinner, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Kale, collards, turnip greens and mustard greens are dark leafy winter greens that are nutritional powerhouses and familiar friends on the Southern table. Look for brightly colored greens free of brown spots, yellowing edges, or limp leaves. Try flavorful seasonings such as smoked turkey or ham hock for meat eaters, and smoked salt or chipotle chiles for vegetarians. The best way to clean greens is fill a clean sink with cold water, add the greens, and swish them around. The dirt will fall to the bottom of the sink. Lift the greens out, drain the sink, and repeat until the water is clear and greens are free of dirt and grit. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Ingredients
Nutritional
- Serving Size: 1 (179.1 g)
- Calories 146.4
- Total Fat - 8.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 65.2 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 7.4 g
- Calcium - 259.3 mg
- Iron - 2.6 mg
- Vitamin C - 204.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In skillet, heat oil over med-high heat. Cook until greens are bright green and slightly wilted, 3-4 minutes. Taste and adjust for seasoning. Serve immediately.
Step 2
Add garlic and slightly damp ribbons of greens season with salt and pepper.
Step 3
Cook until greens are bright green and slightly wilted, 3-4 minutes; taste and adjust for seasoning, then serve immediately.
Tips
No special items needed.