Try this Sauteed Greens recipe, or contribute your own.
Suggest a better description1. In a very hot saute pan add olive oil and garlic, vigorously move pan. 2. When garlic starts to take color add greens, salt, pepper, & herbs. 3. Continue cooking until greens are cooked through. If using for plating drain well first then place greens in center of plate, place entree on top of greens. May be eaten as a side dish. Possible Greens to use: Spinach, Mesculin Mix, Kale, Frizze, Escarole, Watercress, Mustard greens, Collards, Nappa Cabbage, etc. Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 500 by CuisineArt
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 68 | ||
Calories from Fat: 61 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.1mg | 5 % | |
Potassium 22.8mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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