Cook shallot and garlic in hot oil in a Dutch oven over medium heat, stirring often, for 1 minute. Stir in greens in batches, and cook, stirring often, 7 to 8 minutes or until crisp-tender. Stir in vinegar and red pepper. Season with kisher salt and black pepper. Serve immediately.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 88mg||3 %|
|Potassium 544.3mg||14 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 11.2g|
|Protein 4.1g||6 %|
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Calories per serving: 81
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