Sautéed greens

2
2
2
SmartPoints® value per serving
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