Sautéed Greens with Garlic & Herbs
The greens used here are spinach and kale, but you could substitute other dark, leafy greens, such as mustard greens or collard greens, without losing the considerable carotenoid hit. If you use a pungent green (like mustard or turnip), only use about 8 cups (to 12 cups of a milder green).
  • 2 teaspoons olive oil
  • 3 garlic cloves, slivered
  • 8 cups (loosely packed) torn kale
  • 12 cups (loosely packed) torn spinach leaves
  • 2 teaspoons sugar
  • 1 teaspoon marjoram
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons fresh lemon juice

1. In a very large nonstick skillet or Dutch oven, heat oil over low heat. Add garlic and cook until soft, about 3 minutes.

2. Increase heat to medium and add kale. Cover and cook, stirring occasionally, until kale has softened, about 4 minutes.

3. Stir in spinach, sprinkle with sugar, marjoram, salt, and cayenne, and cook, uncovered, until spinach has wilted, about 3 minutes longer. Sprinkle with lemon juice and serve.

Nutritional Information
Per serving: 119 calories, 3.5g total fat, 0.5g saturated fat, 1.7g monounsaturated fat, 0.8g polyunsaturated fat, 5.2g dietary fiber, 7g protein, 20g carbohydrate, 0mg cholesterol, 275mg sodium.
Good source of: beta-carotene, folate, indoles, iron, lutein & zeaxanthin, magnesium, manganese, potassium, quercetin, vitamin B6, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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