Seared Greens

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You don't have to cook greens like kale or collards a long time; they retain a shiny green color and are still chewy enough to have texture.
  • 1 1/2 lbs. of collards or kale
  • 2 Tbsp. olive or vegetable oil
  • 4 cloves of chopped garlic
  • 1 c. water
  • 1/4 tsp. salt
  • black pepper, to taste
  • 2 Tbsp. cider vinegar
Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across the leaf into 1/2 inch pieces. In a large deep pot or skillet with a cover, saute garlic in oil. Add greens in pan with 1 cup water, cover; steam for 4 minutes. Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet. Sprinkle cider vinegar. Cover; turn off heat; let stand until ready to serve.
Yield: 3 cups
Serving Size: 1/4 cup greens is a 1/4 cup vegetable for a 3- 5 year old at lunch/supper.
Credit: Family Food & Fun, A Seasonal Guide to Healthy Eating, USDA
Recipe Information:  Vegetables- Dark Green