Sautéed greens
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sometimes, you don’t have time to simmer a big pot of greens. Not to worry! This quick dish proves you don’t have to cook greens all day for them to taste good. The recipe calls for 4 cups of mustard greens or collards greens, but you can also use a mix of the two. Because the greens are cooked quickly, it's important to cut out the center stalk that requires a long cooking time to become tender. It's easy to do: Just fold the leaf over and cut out the stem before slicing the leaves into ribbons.
Ingredients
Olive oil
1 tsp
Uncooked mustard greens
4 cup(s), and/or collard greens, washed and dried, center stalks removed, leaves cut into thick ribbons
Smoked paprika
¼ tsp
Kosher salt
¼ tsp
Black pepper
¼ tsp
Bacon, Onion and Tomato Jam
3 Tbsp, (search for the recipe in the WW app)
Unsalted chicken broth
¼ cup(s), or vegetable broth
Instructions
1
In large cast-iron skillet, heat oil over medium-high. When oil begins to shimmer, add greens and cook, tossing constantly, until wilted and charred in spots, 3 to 5 minutes. Sprinkle paprika, salt, and black pepper on greens. Mix in jam, then add broth. Reduce heat to low. Cook, tossing occasionally, until greens soften and broth has evaporated, 5 to 7 minutes.
2
Serving size: 1⁄2 cup
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