Quick Sautéed Greens

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, col...

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Quick Sautéed Greens Yields about 8 servings Ingredients: 1 tablespoon olive or canola oil 3-4 cloves garlic, minced 1 bunch of scallions or 2 medium yellow or red onions, chopped 2 pounds (about 4 cups) fresh collard greens, kale, turnip greens, and mustard greens washed, stems removed and cut into shreds 2 tablespoons water ¼ teaspoon salt, if desired Dash of crushed red pepper or hot sauce, optional Directions: 1. Heat oil in large skillet over medium heat until hot. 2. Add garlic and scallions or onions and cook until slightly wilted (about 1-2 minutes). 3. Add the greens, seasonings and water. Stir the ingredients well. 4. Cover the pan, and cook the greens over low heat for 8 to 10 minutes. (You may want to cook collard greens an additional 2-3 minutes). Stir occasionally.

Source: Cor nell Univer sity Cooper ative Extension in New Yor k City

Recipe analyzed using The Food Processor® Nutrition Analysis Software from ESHA Research, Salem, Oregon. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disabilities. This material was funded by USDA’s SNAP-Ed (Supplemental Nutrition Assistance Program Education) and Expanded Food and Nutrition Education Program. Cornell Cooperative Extension is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities and provides equal program and employment opportunities.

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