Greens With Garlic And Lemon

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* Exported from MasterCook *

 

Greens With Garlic And Lemon

 

Recipe By : Cooking Light Magazine, September 2000, page 147

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 quarts water

6 cups torn turnip greens

6 cups torn collard greens

1 1/2 teaspoons olive oil

2 cloves garlic -- finely chopped

1/8 teaspoon salt

4 lemon wedges

 

Try using a mixture of other greens, such as beet (minus the stems), chard,

dandelion, and mustard.

 

1. Bring 4 quarts water to a boil in an 8 quart stockpot. Add greens;

cover and cook 20 minutes. Drain well. Heat oil in a small skillet over

medium-high heat. Add garlic, and saute 30 seconds or until lightly

browned. Combine greens, garlic mixture and salt in a medium bowl; toss

well. Serve with lemon wedges.

 

Yield: 4 servings (serving size: 1/2 cup).

 

Deborah Madison's column: Inspired Vegetarian.

 

CALORIES 63 (31% from fat); FAT 2.2 g (sat 0.3g, mono 1.3g, poly 0.3g);

PROTEIN 2.6 g; CARB 10.3 g; FIBER 4 g; CHOL 0 mg; IRON 1.8 mg; SODIUM 140

mg; CALC 317mg.

 

 

 

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