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    You are in: Home / Recipes / Greens and Garlic Recipe
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    Greens and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Netgirl's Healthy Cookbook's Note:

    I cook greens every week for the calcium. The most healthful calcium sources are greens because the absorption rate ranges from 40-64 percent, versus 32 percent for milk, according to the Physician's Committee For Responsible Medicine. I got this recipe from Neal Barnard, M.D.'s (the PCRM's president and founder) book, Breaking The Food Seduction with recipes by Joanne Stepaniak.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a very large saucepan.
    2. 2
      When hot, add garlic and stir-fry until very slightly browned.
    3. 3
      Remove garlic.
    4. 4
      Add greens, toss to coat with the remaining oil, and stir-fry until slightly wilted, about 5 minutes.
    5. 5
      Pour in just enough vegetable broth or water to cover bottom of the pan and bring to a boil.
    6. 6
      Reduce heat slightly, cover, and steam, stirring occasionally for 10-15 minutes, or until greens are tender (there should be very little liquid left in the saucepan).
    7. 7
      If there is liquid in the saucepan, simmer uncovered briefly until it cooks off, but don't cook past 20 minutes or they will get mushy.
    8. 8
      If greens are cooking dry, add a little more broth or water so they do not burn.
    9. 9
      If desired, serve with optional seasonings.

    Ratings & Reviews:

    • on June 19, 2009

      45

      Very good, very simple. Served this with brown rice and some broiled tofu for a simple and complete vegan dinner that gave me a decent amount of leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2006

      55

      I stumbled across this looking for a way to use up leftover kale (which I seem to have constantly). I sprinkled it with fresh lemon juice, kosher salt and fresh ground pepper after cooking. It was delicious! I brought it to work as part of my lunch and it really traveled surprisingly well. Loved the garlic too. I think this might go well tossed together with some brown rice; I intend to try it that way next time. Healthy, tasty and easy: can't beat that!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2006

      55

      This is my standard go-to kale recipe, and I use it very often. I've also used it with swiss chard and it was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Greens and Garlic

    Serving Size: 1 (164 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 135.6
     
    Calories from Fat 69
    51%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 58.7 mg
    2%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 2.8 g
    11%
    Sugars 0.0 g
    0%
    Protein 4.8 g
    9%

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