• 4servings
  • 20minutes
  • 60calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 2 clove(s) garlic , crushed with side of chef's knife 125 teaspoon(s) crushed red pepper

  3. 1 1/2 pound(s) leafy greens (such as Swiss chard, spinach, bok choy, napa cabbage, or escarole) , trimmed and leaves cut up if you like 25 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, heat olive oil over medium-high heat. Add garlic and cook 1 minute or until golden. Add crushed red pepper; cook 30 seconds.

  2. Carefully add greens (oil in pan may splatter if greens are wet); sprinkle with salt and cook, stirring quickly and constantly, 3 to 5 minutes (depending on type of greens), or until wilted and tender. Discard garlic before serving if you like.


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