Skip to main content

Garlicky Braised Greens with Balsamic Vinegar and Capers

30 minutes or fewer
 
When you regularly eat mineral-rich dark leafy greens such as kale and collards, every cell in your body will thank you.     

Ingredients: 

Ingredients: 

Ingredient Line: 
10 cloves garlic, peeled
Ingredient Line: 
¼ cup extra virgin olive oil
Ingredient Line: 
3 Tbs. capers, drained
Ingredient Line: 
2 lb. greens, stemmed, washed and cut into 1-inch pieces
Ingredient Line: 
1 tsp. salt
Ingredient Line: 
2 tsp. balsamic vinegar

Instructions: 

  1. Crush each garlic clove with flat blade of heavy knife, and slice each crushed piece in half.   
  2. Heat oil in large pot over medium heat. Add garlic, and cook 2 to 3 minutes, stirring often, or until garlic starts to brown. Add capers, and cook, tossing, 1 minute more. Add greens, salt, pepper and 1 cup water. Toss greens with tongs, pushing uncooked leaves to  bottom, until all greens are wilted. Reduce heat to low, and cook, covered, about 10 minutes, or until greens are tender.  
  3. Uncover, increase heat to high and cook, stirring often, until almost all liquid has  evaporated, 2 to 3 minutes. Remove from heat, and stir in vinegar. Serve hot. 

 

Nutrition Information: 

Calories: 
70
Protein: 
2 g
Total Fat: 
5 g
Saturated Fat: 
g
Carbohydrates: 
6 g
Cholesterol: 
mg
Sodium: 
270 mg
Fiber: 
1 g
Sugar: 
g
Yield: 
Serves 6

Comments on this Recipe

These are really fabulous! We ate them over creamy garlic mashed potatoes and it was delicious.