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Low Fat Recipes
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Peppery Greens
4 cups of packed chopped spinach
2 cups chopped collard greens or Swiss chard
1 clove of garlic, thinly sliced
1 tablespoon of olive oil
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of ground black pepper
In a 10-inch no-stick skillet over medium-high heat, combine the
spinach, collard greens or Swiss chard, and garlic. Cover and cook for 5
to 7 minutes, or until tender. Drain and place in a medium bowl. Add the
oil, red pepper flakes, and black pepper to the skillet. Place over
medium-high heat until the oil is hot. Add the greens back to the
skillet and toss to coat with the oil mixture. Serves 4. |
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