Sautéed Greens with Lemon
The vitamin C from the lemon juice in this Food.com recipe helps your body absorb iron from the greens.
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 pound fresh kale, Swiss chard, spinach, or beet greens, washed and rinsed with stems removed
- 1 tablespoon lemon juice
- Salt and pepper
In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately
Makes 4 servings with 63 calories, 4 g fat, 7 g carbohydrates, 65 mg sodium, and 2 g fiber, plus 264 mg potassium.