Ingredients

  • 1 ½ pounds collards, kale or other greens, washed and trimmed
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • ½ cup chicken stock
  • ½ cup dry red wine
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      136 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 4 grams protein; 0 milligrams cholesterol; 48 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Tear or chop greens into bite-size pieces. Place olive oil in a large skillet, and turn heat to medium-high. Add garlic and, when it colors, the greens. Toss frequently, and cook for 3 or 4 minutes.
  2. Reduce heat to medium, and add chicken stock, salt and pepper. Cover, and cook for 5 minutes.
  3. Remove cover, and add wine. Cook, uncovered and stirring frequently, for about 5 minutes, or until almost all of the liquid has evaporated and the greens are tender.

Dining and Cooking