Dairy-Free

Good-Luck Greens

They may be lucky symbols of folding money on New Year’s, but greens—collard, turnip, mustard, beet and more—are a year-round staple in Southern cooking. Escarole, the least bitter member of the chicory family, turns sweet when cooked.

They may be lucky symbols of folding money on New Year’s, but greens—collard, turnip, mustard, beet and more—are a year-round staple in Southern cooking. Escarole, the least bitter member of the chicory family, turns sweet when cooked.

Servings
6

Ingredients

  • 2 Tbs. olive oil
  • 1 medium red bell pepper, diced (1 cup)
  • 1 small jalapeno pepper, stemmed, seeded, and minced
  • 1 medium head escarole (3/4 lb.), leaves rinsed and chopped
  • 1 medium head kale (3/4 lb.), leaves rinsed and chopped
  • 2 cloves garlic, minced (2 tsp.)

Preparation

Heat oil in large, deep skillet over medium-high heat. Add bell pepper and jalapeño, and cook, stirring often, 5 minutes, or until softened. Add escarole, kale and garlic, and cook, tossing often, over medium heat until wilted, about 4 minutes.

Add 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Stir in another 1/2 cup water, and cook 5 to 10 minutes, or until almost dry. Add another 1/2 cup water, and simmer 5 minutes more. (Greens should be tender and moist, but not soupy. If not tender, cook a bit longer in a little more liquid.) Season to taste with salt and pepper. Serve hot.

Nutrition Information

  • Calories 74
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 5 g
  • Sodium Content 122 mg
  • Sugar Content 1 g