Tangle of Bitter Greens

10m
Prep Time
4m
Cook Time
14m
Ready In


"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"."

Original is 5 servings

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.

1 Reviews

Maito

Simple, but oh so good. Definitely the best method for cooking greens.

5.0

review by:
(1 Dec 2015)

You'll Also Love