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Dietitian's tip: Look for greens in bunches or, to save time, buy pre-washed, chopped greens. A quick blanch tames the greens' pungent flavor.
Serves 4
Ingredients
1/4 teaspoon salt
2 pounds collard, mustard or turnip greens, stemmed, or 1 pound cleaned, chopped cooking greens
1 tablespoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/2 cup vegetable stock or broth
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Directions
Bring a large saucepan 3/4 full of water to a boil. Add the salt and greens; stir until wilted, about 30 seconds. Drain and rinse immediately with cold water to stop the cooking. Squeeze the greens to remove excess water. Chop the greens coarsely and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute; don't let the garlic brown. Add the chopped greens and the stock and saute, stirring occasionally, until the greens are tender and most of the stock has evaporated, about 5 minutes. Add the vinegar, stir well, and season with the pepper. Serve hot.
Nutritional Analysis
(per serving)| Calories | 67 | Monounsaturated fat | 3 g |
| Protein | 3 g | Cholesterol | 0 mg |
| Carbohydrate | 7 g | Sodium | 239 mg |
| Total fat | 4 g | Fiber | 4 g |
| Saturated fat | <1 g |
