Sauteed leafy greens

Recipe Information

Ingredients

• 1-2 cloves of garlic

• 1/2 medium onion chopped

• 1/2 pound leafy greens (kale, chard, or collard greens)

• 1 tablespoon olive oil

• 1 teaspoon black pepper

• Salt to taste

Directions

• Chop the garlic and onions and set them aside for 10-15 minutes.

• Using a knife, remove and discard tough or damaged ends of the greens, but keep the majority of the stems attached. "Core" the center portion of the greens and chop the leaf cores and stems into bite-sized pieces and set these aside. Roll the leaves into a tube shape, using about three at a time, and cut them lengthwise to create 1-inch ribbons.

• In a large skillet heat the olive oil over medium heat. Add the onion, garlic, black pepper, and green stems and cores to the skillet. Cook, covered, for 3-5 minutes, occasionally stirring until the onions are translucent. Add the leaves and cook them, covered as well, for another 3-5 minutes until the stems are tender and the leaves are wilted and brightly colored. Add a teaspoon of water to the pan if the leaves seem to be getting too dry.

• Add salt to taste and serve.

Nutrition (per serving)

• Calories: 64 cal

• Total fat: 4g

• Saturated fat: <1g

• Sodium: 25mg

• Carbohydrate: 7g

• Fiber: 2g

• Protein: 2g