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Braised Greens with Olives and Lemon in stoneware bowl.
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4.67 from 3 votes

Lemony Braised Greens with Olives

Lemony Braised Greens with Olives is a fresh and flavorful Mediterranean-inspired makeover for traditional Southern-style greens!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dishes - Beans Rice and Grains
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 3 cups vegetable broth chicken broth
  • 1 bag (1-pound) turnip, collard or mustard greens
  • 5-6 cloves garlic minced
  • 1 large lemon juiced
  • 1/2 cup pitted and halved green olives
  • Salt and freshly ground black pepper to taste

Instructions

  • Bring chicken (or vegetable) broth to a simmer in a large heavy pot over medium heat. Add the greens and cook, 6-8 minutes or until wilted and slightly tender.
  • Add the garlic and cook 2 minutes.
  • Add the lemon juice, olives and salt and black pepper, to taste. Serve immediately.

Notes

MAKE AHEAD:
  • The greens can be made 1-2 days ahead of time.
  • Reheat on the stovetop or in the microwave until heated through.
FREEZER-FRIENDLY:
  • Cool thoroughly and freeze in portions as desired.
  • Thaw in the refrigerator or the microwave.  Reheat until thoroughly heated through.

Nutrition

Serving: 1 | Calories: 101kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 646mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg