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Sauteed Local Organic Greens Recipe Video
|Collard green||1 Bunch (100 gm), cut in strips|
|Purple kale||1 Bunch (100 gm), finely chopped|
|Chard||1 Bunch (100 gm), finely chopped (red and white vein chard)|
|Wild quinoa||1 Bunch (100 gm), finely chopped|
|Red pepper spice blend||1 Tablespoon (as required)|
|Soy sauce||1 Tablespoon|
Calories 289 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 16.1 mg
Sodium 606.4 mg25.3%
Total Carbohydrates 48 g15.9%
Dietary Fiber 6.6 g26.3%
Sugars 3.1 g
Protein 9 g18.1%
Vitamin A 304.2% Vitamin C 157.7%
Calcium 18.8% Iron 16.3%
*Based on a 2000 Calorie diet
1. Place a pan over heat. Add all the chopped greens into the dry pan. Toss well.
2. Sprinkle with red pepper spice blend and soy sauce.
3. Stir in a dollop of butter. Mix well.
4. Serve sautéed vegetables hot with flat bread.
You can make this dish with any type of greens available in the local market.
If you find the greens dry you may add 2 tablespoons of water, just to keep them moist.