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Hot and Spicy Greens

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Hot and Spicy Greens
  • Prep 10 min
  • Total 20 min
  • Servings 6
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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!
Updated Oct 21, 2008

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

Steps

  • 1
    Melt butter in Dutch oven over medium heat.
  • 2
    Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

Tips from the Betty Crocker Kitchens

  • tip 1
    If using spread, use only the stick varieties that have more than 65% vegetable oil.
  • tip 2
    Leave some leftovers so you can serve these flavor-packed greens over rice for a simple supper.

Nutrition

50 Calories, 3 g Total Fat, 3 g Protein, 7 g Total Carbohydrate

Nutrition Facts

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