Wilted Garlic Greens
Excellent side dish for any grilled meat or poultry.

Servings: 4

• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 pounds spinach or other greens cleaned & stemmed (water left clinging to leaves)
• Krosher salt to taste
• Fresh ground black pepper to taste
• Lemon wedges for garnish

Heat garlic with oil over medium-high heat in a large, nonreactive saute pan or Dutch oven. When garlic sizzles and starts to turn golden, add wet greens to pan; cover and cook, stirring occasionally, until completely wilted but still bright green, 3 to 5 minutes.
Uncover, season to taste with salt and pepper and cook until most of liquid evaporates, about 2 minutes more. Serve immediately with lemon wedges, if desired.

Per Serving (does not include salt and pepper to taste): 82 Calories; 4g Fat (38.3% calories from fat); 1g Saturated Fat; 7g Protein; 8g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

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