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 min
  • Total Time 20 min
  • Servings 6

Ingredients

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.

Expert Tips

If using spread, use only the stick varieties that have more than 65% vegetable oil.

Leave some leftovers so you can serve these flavor-packed greens over rice for a simple supper.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
40 mg
40 %;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
4 g
4 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
36%;
Calcium
12%;
Iron
0%;
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.