I decided that right at the end of the summer would be a good idea to plan a trip to my friend’s Virgina home which includes both a pool and close proximity to a beach. The wonderful benefit of the end of the summer is that everything has been pretty busy at work, leading me to cook less and eat Tasti D for dinner. (So shoot me, chemicals and air are a great dinner, just ask Nicole Richie.) I had bought some collard greens trying to be healthy and still allowing me to fit into my bathing suit (because yes, I decided it is finally time to move out of my one piece phase) and wanted to cook them quickly. Luckily leafy greens like collard greens, kale, and swiss chard wilt very quickly giving me plenty of time to make a hearty dinner after a long day at work.
Ingredients:
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1 teaspoon olive oil
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1/4 yellow onion, diced
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1/2 teaspoon minced garlic
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3 giant collard Green leaves, torn into pieces and remove the big hard stem (around 111 grams)
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Salt and pepper to taste
Heat a dutch oven or a high-sided pan. Add the oil, then the onions. Cook for 3 minutes, then add the garlic and cook another 3. Toss in the collard greens, toss and cover the pot. Let cook for another 2-3 minutes. Salt and pepper at this point, then enjoy.
I didn’t take pictures again because my light is STILL out in my kitchen, but hey, here’s an end shot. 33 calories and serves one.
