Sauteed Greens Recipe


Health IndexHealthyCourse
Main Ingredient


 Collard greens3⁄4 Pound, rinsed, stems removed and coarsely shredded (1 Bunch)
 Cabbage head1⁄3 Medium, coarsely shredded
 Olive oil2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Onion1 Medium, cut into quarters and sliced
 Rice vinegar2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 499 Calories from Fat 281

% Daily Value*

Total Fat 32 g49%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 107.7 mg4.5%

Total Carbohydrates 50 g16.6%

Dietary Fiber 20 g80.1%

Sugars 15.7 g

Protein 13 g26.1%

Vitamin A 457% Vitamin C 329.8%

Calcium 61.7% Iron 11.8%

*Based on a 2000 Calorie diet


In a large saucepan, boil 3 quarts of water.
Add collard greens, return to a boil and cook 3 to 4 minutes, or until greens are tender-crisp.
With a slotted spoon, remove greens, leaving the water in the pan.
Place greens in a colander and set aside.
Return water to a boil, add cabbage and cook 1 minute.
Pour into the colander and let drain.
Set aside.
In a large skillet, heat olive oil over medium-low setting.
Saute garlic and onions 3 to 4 minutes, or until tender-crisp.
Add greens and cabbage, and saute 2 to 3 minutes, stirring occasionally.
Add vinegar.
Toss and serve immediately.