Mixed Greens with Garlic

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


1 1/2pounds roughly torn greens, such as chard, kale, escarole, turnip greens, curly endive or beet greens
2teaspoons extra-virgin olive oil
1 to 2-- garlic cloves, thinly sliced
1/4teaspoon salt


  1. Bring a large stockpot of salted water to a boil. Add greens; cook 1 to 2 minutes. Drain. Rinse with cold water. Chop greens coarsely.
  2. Heat olive oil in a large skillet over low heat. Add garlic; cook 2 minutes or just until starting to brown. Add greens and salt. Cook, stirring frequently, until crisp-tender, 3 to 5 minutes.

Recipe courtesy of Tuckaway Farms.

Nutritional Info *per serving

  • Calories 25
  • Fat 1.5
  • Cholesterol 0mg
  • Sodium 125mg
  • Carbohydrate 3g
  • Fiber 1g
  • Protein 1g