Garlicky Greens
Sautéed to perfection, this savory mix of fresh greens and fragrant garlic delivers a burst of flavor in every bite. Quick and easy, it’s the perfect side dish for any meal.
Recipe - Welcome
Garlicky Greens
0
Servings6
Cook Time30 Minutes
Calories80
Ingredients
4 bunches turnip greens
2 Tbs vegetable oil
2 shallots, peeled and minced
10 cloves garlic, thinly sliced
1 tsp salt
1 lemon, halved
red pepper flakes (optional)
Directions
- Wash the greens, and pat them dry with a towel. Fold the leaves over, and cut down the edge of the fold to remove the central vein and stems. Chop the leaves into thick slices.
- Add the oil to a large skillet. Sauté the shallots for about 3 minutes until soft. Add the greens, garlic and salt. Sauté for 3 to 5 minutes until wilted and cooked down. Cover the skillet with a lid or foil, and turn off the heat. Let the greens steam for 5 minutes. Uncover, and squeeze in the lemon juice. Sprinkle with red pepper flakes, if desired. Serve immediately.
Note: This recipe is also good with collard greens, mustard greens and kale.
Nutritional Information
Per Serving:
Calories: 80, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 420 mg, Carbohydrates: 11 g, Fiber: 4 g, Protein: 2 g.
0 minutes
Prep Time
30 minutes
Cook Time
6
Servings
80
Calories
Shop Ingredients
Makes 6 servings
Not Available
Not Available
Not Available
Not Available
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Not Available
Brookshire's Crushed Red Pepper Flakes - 1.2 Each
$2.50 was $3.59$2.08 each
Nutritional Information
Per Serving:
Calories: 80, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 420 mg, Carbohydrates: 11 g, Fiber: 4 g, Protein: 2 g.
Directions
- Wash the greens, and pat them dry with a towel. Fold the leaves over, and cut down the edge of the fold to remove the central vein and stems. Chop the leaves into thick slices.
- Add the oil to a large skillet. Sauté the shallots for about 3 minutes until soft. Add the greens, garlic and salt. Sauté for 3 to 5 minutes until wilted and cooked down. Cover the skillet with a lid or foil, and turn off the heat. Let the greens steam for 5 minutes. Uncover, and squeeze in the lemon juice. Sprinkle with red pepper flakes, if desired. Serve immediately.
Note: This recipe is also good with collard greens, mustard greens and kale.