You may not feel like dealing with a big mess o’ greens when you’re in a huge hurry to eat, but if your main dish is a breeze and you have a few minutes to spare, it’s a great investment of time. Recently, I fell in love with kale, so preparing a batch in this manner no longer seems like a big deal. Greens—especially kale and collards—provide a reliable source of calcium for vegans. This is a good way to prepare Swiss chard, kale, or collard greens.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Remove the stems and thick ribs from the greens. Especially if using kale or collards, wash the leaves thoroughly, a small batch at a time, in a large colander or bowl.
Step 2
Heat the oil in a large soup pot or stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden.
Step 3
Add the greens with water as needed, cover, and steam until just tender. For Swiss chard, the water clinging to the leaves after rinsing is sufficient for steaming. For kale, collards, and other hearty greens, add 1/4 to 1/2 cup water, as needed. Steaming time varies greatly from one type of green to another, so check frequently. Swiss chard takes 3 to 5 minutes; kale and collards may need 10 to 15 minutes.
Step 4
When the greens are done, drain in a colander. Discard the garlic cloves. Press out some of the liquid, then transfer to a cutting board and chop coarsely.
Step 5
Transfer the greens to a serving dish and toss with the lemon juice. Season with salt and pepper and serve at once.
nutrition information
Step 6
Calories: 93
Step 7
Total Fat: 4g
Step 8
Protein: 4g
Step 9
Carbohydrates: 13g
Step 10
Fiber: 4g
Step 11
Sodium: 50mg
