Greens with Toasted Pecans
- 2 bunches (about 2 lbs total) collard greens, stems discarded, leaves rough chopped
- 2 bunches (about 2 lbs total) kale, stems discarded, leaves rough chopped
- 2 bags (2.25 oz each) chopped pecans
- 1 Tbsp Oil
- 1/2 cup Onions, chopped
- 10 medium (about 10 Tbsp) cloves garlic, peeled, rough chopped
- 1 Tbsp cider vinegar
Bring large pot of salted water to boil on HIGH: add and blanch collard greens and kale 1-2 min. Drain. Shock (to stop cooking process) by transferring to a bowl of ice water; drain; set aside.
Toast pecans in large skillet on MEDIUM.Stirring constantly watching carefully to prevent burning, about 3 min. Remove from pan; set aside.
Add oil to pan; heat until faintly smoking. Add onions and garlic. Cook until soft, but not browned, 3-5 min. Add collard greens and kale; cook, stirring, 2 min. Stir in cider vinegar; add pecans. Cook, stirring, 2 min.
Values per serving:
Calories: 220, Total Fat: 15 g
Fiber: 8 g