Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 2 Tablespoons extra virgin olive oil
- 2 (1 pound) bunches of spinach, cleaned and stemmed
- 2 (1 pound) bunches of collard greens, cleaned and stemmed
- 1 (1 pound) bunch of kale, cleaned and stemmed
- salt and freshly ground black pepper, to taste
Makes: 6 to 8
Nutrition per serving:
calories: 86
total fat: 4g
cholesterol: 0mg
protein: 5g
carbohydrates: 10g
dietary fiber: 4g
sodium: 92mg
vitamin C: 116%
vigamin A: 158%
calcium: 22%
Step #1. To clean greens, fill a clean sink with cold water and soak them for several minutes, gently swirling them to remove all the grit and sand.
Then break off the tough stems.
Step #2. If the greens are not garden fresh, plunge them in boiling water for 1 minute before draining and sauteing in batches in oil; season with salt and pepper. This removes the bitterness. If you do this, go to step #4.
Step #3. Heat the oil in a large skillet over a medium high heat. Add as much of the greens as will fit in the pan and cook, stirring for about 5 minutes OR until the greens begin to wilt. Season with salt and pepper and then lift the greens from the pan with tongs and set aside on a large plate OR in a large bowl.
Continue cooking remaining greens; add more oil if necessary.
Step #4. Combine each cooked batch with any preceding it and when all the greens are wilted, return them to the pan. Stir to mix the batches together.
Step #5. Cover the pan and steam greens over a medium high heat for about 1 minute. Uncover and cook for a few minutes longer until any liquid evaporates. Adjust seasonings with salt and pepper, toss and serve.
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