Seared Greens
From USDA MyPlate Kitchen. USDA Food and Nutrition Service Team Nutrition
What goes in
- 1½ lbkale or collard greens
- 29.6 mlvegetable oil
- 4garlic cloves
- 1 cupwater
- 1.2 mlsalt
- 4.9 mlblack pepper
- 29.6 mlcider vinegar
How to cook it
- Wash hands with soap and water.
- Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces.
- In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water.
- Cover pan and steam for 4 minutes.
- Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet.
- Sprinkle cider vinegar on mixture. Cover.
- Turn off heat. Let stand until ready to serve.
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