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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (14g) Recipe makes 4 servings The following items or measurements are not included below: leafy greens |
||
| Calories 71 | ||
| Calories from Fat 61 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 30mg | 0% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 0.5g | 0% | |
Ingredients
- 1 lb leafy greens, chopped into manageable bits 1-2-inch long each
- 1/2 head garlic, peeled and sliced thinly
- 2 dried japone chilies (optional)
- 2 tablespoons oil (peanut or safflower or canola)
- salt
Directions
1
Wash and drain greens. Warm wok over low heat; add oil. Add garlic and chilies, tossing in oil, until they give off fragrance. Add greens and cover immediately.2
Cook three minutes, take the lid off, toss the greens and cover again for two more minutes. Turn off heat, add salt to taste, and toss. Serve.
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- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
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Featured Reviews for This Recipe
From: Chef*Lee
On Jul 20, 2008
I like the ingredients of this recipe however I didn't like the cooking method. I felt that putting the japone chilies in the bottom under the spinach for those first 3 minutes might have scorched them, creating a bitter flavor to the spinach. Next time, I will toss the garlic, oil, and chilies with the spinach before setting the lid on to steam-cook it. Thanks for posting.
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