By Christyna Mangum
Sauteed Greens
10 steps
Cook:30min
Chef’s Notes
Try chard, kale, or any other leafy greens instead of collards.
Try serving over brown rice, cornbread, or whole wheat pasta.
Add cooked greens to Turkey Tacos with black beans, cheese, and salsa. Or, add to egg sandwiches.
Updated at: Wed, 16 Aug 2023 21:05:19 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
2
Low
Nutrition per serving
Calories97.9 kcal (5%)
Total Fat6.8 g (10%)
Carbs7.8 g (3%)
Sugars0 g (0%)
Protein2.9 g (6%)
Sodium166.3 mg (8%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundcollard greens
4 clovesgarlic
medium
2 tablespoonscanola oil
¼ teaspoonsalt
¼ teaspoonground black pepper
Materials
Instructions
Step 1
Remove hard stems from greens.
Step 2
In a large bowl filled with cold water, add greens. Allow any dirt to settle to the bottom of the bowl. If greens are very dirty, repeat this step. Lift greens out of bowl. Shake off any excess water.
Step 3
Stack leaves on top of each other. Roll into a tube shape. Make a few stacks if needed.
Step 4
Use a sharp knife to slice leaf rolls into ¼-inch wide strips.
Step 5
Peel and mince garlic.
Step 6
In a large skillet over medium-high heat, heat oil.
Step 7
Add greens. Use caution, as oil might splatter when damp greens are placed in hot pan. If greens can't all fit in the pan at once, cook in two batches.
Step 8
Stir greens until wilted, about 1-2 minutes.
Step 9
Reduce heat to medium. Add garlic. Cook until greens are soft and excess water is gone, about 5-7 minutes. If garlic starts to brown or burn, reduce heat to medium-low.
Step 10
Season with salt and pepper. Serve right away.
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