Sauteed Collard Greens with Garlic and Scallions

Greens are out to give you stiff competition, nutrition-wise. Their list of credits is getting longer, and already includes the following: * Vitamin A as carotene. Greens provide plenty - on the order of 50 to 100 percent of the recommended Dietary Allowance (RDA) per cup. * Vitamin C. The carotene in greens comes with this cousin antioxidant - with levels varying from one-third to three quarters of the RDA. * Fiber. Greens are great for fiber, too, with 2 to 5 grams per cup. * Low calorie count. How many foods give you so much nutrition for 50 or fewer calories per serving? * Low fat content. With so few calories, greens obviously can't pack in any fat to speak of. And some greens - those of collards, mustard, turnips, and kale - boast still another distinction. They belong to the cabbage family of vegetables now in the cancer-prevention spotlight. The bottom line, obviously, is that greens are winners. They are perfect for helping to lower cholesterol, prevent cancer, lose weight, and control diabetes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large nonstick skillet or a wok, heat oil over medium heat.

Step 2

Add collards and garlic and saute, stirring constantly, until collards are just wilted, about 4 minutes.

Step 3

Add scallions just before collards are finished cooking.

Step 4

Serve hot, sprinkled with feta.

Step 5

Variation: Saute a medium-size, chopped ripe tomato with collards and garlic.