Serves 4
76 cal · 20 min
Delicious Greens
Recipe GLPR45d0d5cacc5b8f
A simple and nutritious side dish featuring mustard or collard greens and cabbage, brightened with garlic, onion, and a splash of vinegar. The greens are briefly blanched to soften them, then quickly sautéed with aromatic vegetables for a tender, flavorful finish.
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Ingredients
3 1/2 cups mustard or collard greens (about 1/2 pound)
2 cups cabbage, shredded
1 tablespoon olive oil
2 tablespoons minced garlic
1 onion, chopped
1 tablespoon vinegar
Directions
Wash your hands thoroughly with soap and water before preparing the meal.
Rinse the mustard or collard greens under cold running water. Remove the tough stems and tear the leaves into small, bite-sized pieces. Shred the cabbage if not already done.
Bring 3 quarts of water to a boil in a large saucepan over high heat.
Once the water reaches a rolling boil, carefully add the torn greens and return to a boil. Cook for 3 minutes.
Stir in the shredded cabbage and cook for 1 additional minute.
Pour the mixture into a colander to drain the liquid completely. Set the blanched greens and cabbage aside.
Heat a large non-stick skillet over medium-high heat.
Add the olive oil to the hot skillet. Add the minced garlic and chopped onion, stirring frequently until lightly browned and fragrant, about 3 minutes.
Add the drained greens and cabbage mixture to the skillet along with the vinegar. Toss everything together and cook for about 3 minutes until heated through and well combined.
Transfer to a serving dish and serve hot.
