A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch
You don't have to cook greens like kale or collards a long time! Lightly cooked, they retain a shiny green color, and are still chewy enough to have texture. They also keep more vitamins.
1. Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across the leaf into 1/2" pieces.
2. In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water, cover; steam for 4 minutes.
3. Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet. Sprinkle cider vinegar. Cover; turn off heat; let stand until ready to serve.
Nutrients per serving
Besides milk, how many types of foods at school lunch can your children count as a dairy serving? Remember to count yogurt, cheese on sandwiches, pudding and pizza cheese.
Food, Family & Fun Main Page
This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.
Copyright © 1994-2008, Forkmedia LLC. All rights reserved.
Copyright © 1994-2018,