Sauteed Greens with Garlic & Herbs
The greens 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.
Makes 4 servings.
Per serving: 120 calories, 3.5g total fat (0.5g saturated), 0mg cholesterol, 4.8g dietary fiber, 20g carbohydrate, 7g protein, 275mg sodium.