Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Seared Greens
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 98 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 98 mg
Ingredients
Directions
- Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1-inch strips. Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. Saute one quarter of the greens with 1/8 teaspoon of the salt and a pinch of the pepper until the greens are limp, 30 seconds to 1 minute. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately.
