Larry's Market Recipes
https://www.larrysbaraga.com/Recipes/Detail/4126/
Garlicky Greens
Serve as a vegetable, or over pasta or polenta
Yield: Serves 4
Ingredients
| 1 | Tablespoon | extra virgin olive oil | |
|
|
|||
| 1 | (3/4 cup) small leek, white part only, sliced | ||
|
|
|||
| 6 | scallions, green and white parts, chopped, about 1/2 cup | ||
|
|
|||
| 6 | cloves | (large) garlic, minced | |
|
|
|||
| 4 | cups | chopped kale | |
|
|
|||
| 4 | cups | collard greens, cut into 1/2- inch ribbons | |
|
|
|||
| 3 | cups | fresh spinach or a 10 oz. frozen package spinach, defrosted | |
|
|
|||
| 1 | cup | chicken or vegetable broth | |
|
|
|||
| Salt to taste | |||
|
|
|||
| Freshly ground pepper to taste | |||
|
|
|||
Nutrition Facts
Yield: Serves 4
Approximate Nutrient Content per serving:
| Calories: | 106 | |
| Calories From Fat: | 36 | |
| Total Fat: | 4g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Heat the oil in a large, heavy skillet over medioum-high heat.
Add the leeks, scallions and garlic. Saute until the leeks are limp, about 4 minutes.
Add the kale and collards, stirring until they are wilted. Mix in the spinach. Add the broth and simmer until the greens are tender, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Serve as a vegetable, or over pasta or polenta.
Option: Mix a 12 oz. can of cannellini beans into the cooked greens. Heat and serve as a meatless dish.
Source: American Institute for Cancer Research
Please note that some ingredients and brands may not be available in every store.
Larry's Market Recipes
https://www.larrysbaraga.com/Recipes/Detail/4126/
Be the first to comment on this recipe!
Add a Comment Login