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Posted By Christina Pirello On February 1, 2012 @ 12:13 pm In Hardy Greens,Vegetables All Year Round | No Comments
When I was a kid, we ate sautéed greens from the garden nearly every day. They changed with the seasons, but my mother knew she could count on us to eat our veggies if she made them this way. Hope it works with your kids because the antioxidants, fiber, and chlorophyll are essential to their good health. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More  (Perigee Books, 2011). 
Serves: 3 to 4
Place a small amount of oil, garlic and onion in a deep skillet over medium heat.
When the onion begins to sizzle, add a pinch of salt, pepper, and crushed red pepper flakes. Sauté for 2-3 minutes.
Stir in tomatoes and a light seasoning of salt, and sauté for 3 minutes. Stir in greens, a light seasoning of salt, and sauté until the greens just wilt, about 3 minutes. Serve hot.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/vegetables-all-year-round/italian-style-greens/
URLs in this post:
 I’m Mad as Hell and I’m Not Going to Eat it Any More: http://www.amazon.com/exec/obidos/ASIN/0399537244/vegetariankit-20
 : http://www.amazon.com/exec/obidos/asin/
 kale, collards, and other hardy greens.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/hardy-greens/
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