Delicious Greens

Source: Loving Your Family Curriculum Guidebook, page 12.

Serving size: 1/4 of recipe

Servings per recipe: 4

Greens are a nutrient powerhouse, and easy to prepare.

View Nutrition Facts


  • 1/2 pound mustard or collard greens
  • 2 cups shredded cabbage
  • 1 tablespoon vegetable or olive oil
  • 2 tablespoons minced garlic
  • 1 chopped onion
  • 1 tablespoon vinegar


Cutting board & sharp knife, measuring cups & spoons, large saucepan, colander, large nonstick skillet, mixing spoon


1. Rinse greens, remove stems, and tear in small pieces.

2. In a large saucepan, boil 3 quarts of water.
3. Add greens, return to a boil, and cook 3 minutes. Add cabbage and cook 1 more minute. Drain in colander.
4. Heat a large nonstick skillet over medium high heat. Add oil and sauté garlic and onion until light brown, about 3 minutes.
5. Add greens and vinegar and cook briefly, about 3 minutes. Serve hot.


To boost the protein in this dish, add a can of beans.

To spice up this dish, add some cayenne to taste, or a whole chili pepper.

Try this dish with other greens, such as Swiss chard, kale, beet or turnip greens.

More About Swiss Chard

How to Select

Select chard with fresh green leaves.

How to Store

Store unwashed leaves in plastic bags with some air holes in the crisper drawer of the refrigerator for 2 to 3 days.

How to Prepare

Separate leaves from stems. Rinse in cold water. Cook stems longer than leaves. Chard cooks down in volume, so use more raw greens than final dish calls for. Chop in salads, wraps, and sandwiches. Steam, microwave or boil in water or flavored broth. Sauté, stir-fry or braise in oil and spices, with other vegetables or alone. Add to casseroles, soups, sauces, pasta, and egg dishes.