How many calories are in Seared Greens?

One serving has 89 kcal. The recipe makes 6 servings (1/6 of recipe (165g) each).

How much protein is in Seared Greens?

4 g of protein per serving, with 9 g of carbohydrates and 5 g of fat.

What do I need to make Seared Greens?

7 ingredients: 8 cups kale or collard greens (1 1/2 pounds), 2 tablespoons vegetable oil (or olive oil), 4 garlic cloves (chopped), 1 cup water, 1/4 teaspoon salt and 1 teaspoon black pepper ….

Seared Greens

Name: Seared Greens
Yield: 6 servings
Ingredients: 8 cups kale or collard greens (1 1/2 pounds); 2 tablespoons vegetable oil (or olive oil); 4 garlic cloves (chopped); 1 cup water; 1/4 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons vinegar, cider

This quick and delicious way to cook greens will give you a tasty side dish in minutes.

89kcal per serving

4 gprotein

9 gcarbohydrates

5 gfat

6servings (1/6 of recipe (165g))

Ingredients

8 cups kale or collard greens (1 1/2 pounds)
2 tablespoons vegetable oil (or olive oil) nutrition facts
4 garlic cloves (chopped) nutrition facts
1 cup water
1/4 teaspoon salt nutrition facts
1 teaspoon black pepper nutrition facts
2 tablespoons vinegar, cider nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	89 kcal
Total fat	5 g	6%
Saturated fat	1 g	5%
Cholesterol	0 mg	0%
Sodium	133 mg	6%
Total carbohydrates	9 g	3%
Dietary fiber	2 g	7%
Total sugars	0 g
Added sugars	0 g	0%
Protein	4 g	8%
Vitamin D	0 µg	0%
Calcium	141 mg	11%
Iron	1 mg	6%
Potassium	455 mg	10%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Wash hands with soap and water.
Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across leaf into 1/2 inch pieces.
In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water.
Cover pan and steam for 4 minutes.
Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet.
Sprinkle cider vinegar on mixture. Cover.
Turn off heat. Let stand until ready to serve.

Notes

You can also try this recipe using turnip greens, mustard greens, spinach, swiss chard, or beet greens. Learn more about: Collard Greens Kale Garlic

Source

USDA Food and Nutrition Service Team Nutrition

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/seared-greens, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.