When winter doldrums hit
the salad bowl, when lettuce sports sky-high prices, don't despair:
The produce department boasts a wealth of dark leafy greens to
perk up your plate, your nutrient intake and your taste buds.
Tender greens are rarely bitter, although some are spicy, and
don't take long to cook. Be careful not to overcook your greens.
Sauteed Greens
with Peppers
- 4 pounds winter greens
(kale, chard, beet greens, collards or mustard greens or a mixture),
rinsed and torn into bite-sized pieces
4 tablespoons olive oil
1 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup minced onion
1 (6-ounce) jar roasted pepper, drained
2 cloves garlic, minced
Salt, to taste
1 teaspoon crushed red pepper flakes
- In large saucepan, boil
greens in water for about three minutes, just until wilted; drain
well and set aside.
- In large skillet, heat
one tablespoon of olive oil over high heat, saute bread crumbs
and cheese until browned. Remove to small bowl and set aside.
- Add one tablespoon oil
to skillet; saute onion until tender, about 4 to 5 minutes; add
red pepper and garlic to skillet and saute 2 to 3 minutes; remove
to serving bowl.
- Heat remaining oil and
saute greens for one minute to heat through; remove to serving
bowl, toss with onion mixture, top with reserved crumb mixture,
season with red pepper flakes and salt and serve immediately.
Serves 8.
Nutrition Facts
Calories 192 calories
Protein 9 grams
Fat 9 grams
Sodium 208 milligrams
Fiber 7 grams
Recipe provided courtesy
of Pork, The Other White Meat.
