Hot and Spicy Greens

Hot and Spicy Greens

Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

2
tablespoons butter or margarine
2
tablespoons finely chopped onion
1
to 2 teaspoons grated gingerroot
2
pounds collard greens or spinach, coarsely chopped
1
serrano chili, seeded and finely chopped
  1. Melt butter in Dutch oven over medium heat.
  2. Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Planned-Overs
Leave some leftovers so you can serve these flavor-packed greens over rice for a simple supper.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 40 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 4 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.