Callaloo-Inspired Greens

Sautéed leafy greens with garlic, spring onions, vinegar, and stock for a tender and shiny vegetarian side dish.

Vegetarian Healthy Quick Side Dish Greens

Estimated Nutrition

Calories

71.1

kcal / serving

284.4 kcal total

Carbs

6.2g

per serving

24.8 g total

Fat

3.9g

per serving

15.6 g total

Protein

2.8g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Liquids

100

Chicken Stock

vegetable stock can be substituted

NutsSeeds

piece

Garlic

cloves, crushed

Salt

to taste; or soy sauce/tamari

Black Pepper

freshly ground to taste

OilsFats

dash

Olive Oil

Vegetables

handfuls

Spring Greens

roughly chopped; fresh callaloo or spinach can be used

bunch

Spring Onion

chopped

Method

Chop the greens roughly and set aside.

Heat olive oil in a pan and sauté garlic and spring onions until softened.

Add chopped greens to the pan one handful at a time to allow them to wilt.

Wash the greens under cold water and drain well.

Stir in the vinegar and 100ml of stock gradually without over-soaking the greens.

Season with salt and pepper to taste.

Cook until greens are tender and shiny, then remove from heat.

Transfer to a dish and serve hot.