Pan-Wilted Winter Greens with Fresh Ginger
Yield
6 servingsPrep
20 minCook
5 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
ginger
fresh, grated |
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | pounds |
spinach
large stems removed, leaves cut into 1 1/2" |
|
| 1 | pound |
kale
stems removed, leaves cut into 1 1/2" wide strips |
|
| 2 | pounds |
swiss chard
stems removed, leaves cut into 1 1/2 inch wide strips |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
ginger
fresh, grated |
|
| 3.8 | ml |
salt
|
|
| 680.4 | g |
spinach
large stems removed, leaves cut into 1 1/2" |
|
| 453.6 | g |
kale
stems removed, leaves cut into 1 1/2" wide strips |
|
| 907.2 | g |
swiss chard
stems removed, leaves cut into 1 1/2 inch wide strips |
|
Directions
In a very large skillet, combine the ginger, salt and ½ cup of water and bring to a boil over high heat.
Add the spinach, kale and Swiss chard, packing them down with the pan lid.
Cover and cook over high heat, stirring, until tender, about 5 minutes.
