Try this Greens and Garlic recipe, or contribute your own.
Suggest a better descriptionIf you are using very young tender beet greens or mustard greens, stem them, chop the leaves, then saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to taste. If the greens you are using are tougher, blanch them for 4 minutes or until tender, then drain well and chop. Only then saute in garlic and olive oil until heated through; season to taste. Yield: 2 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:47:07 -0500 From: Gail Shermeyer <4paws@netrax.net>
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (254g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.