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