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Sautéed Greens with Garlic

Servings: 8

Use any seasonal cooking greens for this recipe, such as red or green chard, Russian kale, green kale, beet greens, or collards.


  • 4 lb. cooking greens, tough stems trimmed and leaves cut into 1-inch strips
  • Kosher salt
  • 3 Tbs. olive oil
  • 4 large cloves garlic, chopped
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 31
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 590
  • Carbohydrates (g): 14
  • Fiber (g): 5
  • Protein (g): 5


  • Wash the greens in several changes of water, but do not dry them. Heat a large stockpot over medium heat. Add the greens and a little salt. With a pair of tongs or a large spoon, turn the greens until they collapse. The water clinging to the greens from the washing and their own juice is probably enough to cook them; however, add a little more water if the pot runs dry, or if you notice that the greens aren’t wilting quickly.
  • When the greens are tender, remove them from the pot and drain any excess water. Add the olive oil to the pot and heat it. Add the garlic and, when it releases its perfume, return the greens to the pot. Cook over medium heat until the greens are tender, 5 to 10 minutes longer. Taste for seasoning and add salt and pepper as needed.


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