Winter Greens with Lemon and Garlic

Swiss chard, escarole and spinach become tender, mellow and richly rewarding in this simple preparation. Use any one or the greens – or all three varieties.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 105
Total fat 9.2 g
Satfat 1.3 g
Monofat 6.6 g
Polyfat 1.1 g
Protein 2 g
Carbohydrate 5 g
Fiber 4 g
Cholesterol 0 mg
Iron 1 mg
Sodium 185 mg
Calcium 66 mg


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INGREDIENTS

1 ½ pounds of cored chard or escarole,
or spinach leaves
¼ cup olive oil, divided use
4 cloves garlic, thinly sliced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 lemon, sliced into 6 wedges


PREPARATION

1. Bring a large saucepan of water to a boil. Stir in greens, cover and cook 3 – 4 minutes. Drain well.

2. In a large skillet set over medium-low heat, add 3 tablespoons of oil and garlic. Cook until garlic begins to sizzle, about 3 minutes. Add well-drained greens and toss to coat. Stir in salt and pepper.

3. Cook 3 – 5 minutes, then place greens on a platter. Drizzle with 1 tablespoon of olive oil and serve with lemon wedges. 

Serves 4, 1 slice of squash and 1 egg each







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