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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1 large bunch (about 1 pound) collard greens or red or green Swiss chard, stems discarded, cut crosswise into large pieces
- 2 teaspoons olive oil
- 2 medium tomatoes, each cut into 8 wedges
- 2 medium garlic cloves, minced
- 1/2 teaspoon Italian seasoning, crumbled
- 2 to 3 tablespoons shredded or grated Parmesan cheese
Method
- Fill a Dutch oven half-full of water.
- Bring to a boil over high heat.
- Drop the greens into the water and cook for 5 to 8 minutes, or until tender.
- Drain well in a colander, being sure to drain off all the excess liquid.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
- Stir in the greens, tomatoes, garlic, and Italian seasoning.
- Cook for 3 to 5 minutes, or until the tomatoes are heated through, stirring frequently.
- Sprinkle with the Parmesan.
- After discarding the stems of the collard greens or Swiss chard, stack several leaves before cutting them.
- Repeat with the remaining leaves.
- (Per serving)
- Calories: 76
- Total fat: 3.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 2mg
- Sodium: 168mg
- Carbohydrates: 9g
- Fiber: 5g
- Sugars: 2g
- Protein: 4g
- Calcium: 171mg
- Potassium: 314mg
- 2 vegetable
- 1 fat
