Garlicky Greens

[Guest guest]

* Exported from MasterCook *

 

Garlicky Greens

 

Recipe By : Pasta East to West by Nava Atlas, page 184

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 pound greens of your choice -- up to 1 1/2

1 tablespoon extra-virgin olive oil

3 cloves garlic -- lightly crushed

up to 4

1/2 lemon -- Juice of

Salt and freshly ground black pepper

 

4 to 6 servings

 

A good way to prepare Swiss chard, kale, collard greens, or spinach, this

can accompany both Eastern - and Western - style noodle dishes.

 

Remove the stems and thick mid-ribs from whatever type of greens you are

using. If you're using kale or collards, wash the leaves thoroughly. Do

this a small batch at a time in a large colander or bowl, making sure that

all sand and grit are removed.

 

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the

garlic and sauté over low heat for 2 to 3 minutes, until golden. Add the

greens, then cover and steam until just tender. For spinach and Swiss

chard, just the water clinging to the leaves is sufficient. For kale and

collards add 1/4 to 1/2 cup water, as needed. Steaming time varies

greatly, so check frequently. Spinach wilts down almost instantly; Swiss

chard rakes 3 to 5 minutes; kale and collards may need 10 to 15 minutes.

 

When done, drain the greens well in a colander. Remove and discard the

garlic cloves. Press out some of the liquid, then transfer the greens to a

cutting board, and chop coarsely. Place the greens in a serving container,

and add the lemon juice. Season to taste with salt and pepper, and serve

at once.

 

Calories: 82, Carbohydrate: 10 g, Total Fat: 3 g, Cholesterol: 0 g,

Protein: 3 g, Sodium: 50 mg

 

 

 

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