Ingredients
8 cups kale or collard greens (1 1/2 pounds)
2 tablespoons vegetable oil (or olive oil)
4 garlic cloves (chopped)
1 cup water
1/4 teaspoon salt
1 teaspoon black pepper
2 tablespoons vinegar
cider
Steps
Wash hands with soap and water.
Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces.
In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water.
Cover pan and steam for 4 minutes.
Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet.
Sprinkle cider vinegar on mixture. Cover.
Turn off heat. Let stand until ready to serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 89 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 133 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 141 mg |
| Iron | 1 mg |
| Potassium | 455 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Seared Greens. Recipe source: USDA Food and Nutrition Service Team Nutrition. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.