vegan - Collard Greens and Kale with Garlic Chips

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Collard Greens and Kale with Garlic Chips

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound collard greens

1 pound kale

3 tablespoons extra-virgin olive oil

3 garlic cloves -- thinly sliced

salt

1/2 cup water

1 tablespoon fresh lemon juice

 

Garlicky oil infuses greens with rich flavor. The garlic chips make a

delightfull crisp addition to salads and cooked vegetables as well as these

greens. After making the chips, be sure to let the oil cool down for a few

minutes before adding the greens, or else they'll hiss and splatter when they

hit the hot oil. Serves 4 to 6

 

Remove the stems from the collard greens and kale and coarsely chop the greens.

Wash the greens well in a large bowl of cold water. Lift the greens out of the

water and drain in a colander; do not spin dry.

 

Warm the oil and garlic together iin a large skillet over medium heat for about

3 minutes, justt untiil the garlic is lightly browned. Remove the garlic from

the oil with a slotted spoon and set aside.

 

Turn off the heat for 2 minutess to let the oil cool. Add enough collard greens

and kale to make one layer in the pan. Turn the heat back on and cook,

uncovered, over medium heat. As the greens wilt, turn with metal tongs and add

more greens to the pan. Keep adding more greens and turning the wilted greens

until all the greens are in the pan. Add salt, the browned garlic chips, and

the water. Cover the pan and turn the heat to low. Cook for 5 to 15 minutes,

depending on the greens, until they are tender. Uncover, sprinkle with the

lemon juice, and toss.

 

 

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Per Serving (excluding unknown items): 185 Calories; 11g Fat (50.1% calories

from fat); 7g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 73mg

Sodium. Exchanges: 4 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0