Sauteed greens with pecans
February 28, 2012 10:20AM
Updated: April 1, 2012 8:04AM
MAKES 4 (1/2-cup) SERVINGS
1 (1-pound) bunch of Swiss chard or mustard, beet or turnip greens 1 tablespoon extra-virgin olive oil 2 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Chop leaves of the greens crosswise into 1-inch slices; cut stems into 1/2-inch pieces. Rinse thoroughly.
Bring a large pot of salted water to a boil over high heat. Add stems, reduce heat to medium-low and simmer 2 minutes; add leaves and cook until stems are tender, about 3 minutes longer. Drain, squeezing out as much water as possible.
Heat oil in large skillet over high heat. Add garlic and saute until fragrant, about 30 seconds. Add greens, pecans, salt and pepper; saute to heat through, about 2 minutes. Serve hot.
Here’s the handy tip that accompanies this recipe: If you purchase beets or turnips with the greens attached, remove the tops and store them separately, as they lose nutrients if left intact.
From The New Atkins for a New You Cookbook
Nutrition facts per serving: 120 calories, 10 g fat, 6 g carbohydrates, 3 g protein, 3 g fiber