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Appetite for Reduction
by Isa Chandra Moskowitz

I was in a greens rut. I wanted something sour and tangy for my greens but I'd been putting lime in everything and needed a change. Pineapple totally worked! It's a fun twist with just a hint of juicy sweetness.

Active Time: 10 Minutes
Total Time: 20 Minutes
Serves 4


• 1 teaspoon sesame oil
• 6 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon red pepper flakes
• 1 pound collards, coarse stems removed, leaves torn into bite-size pieces
• 1/2 cup pineapple, chopped finely
• 1/4 teaspoon salt


Preheat a large skillet over medium heat. Saute the garlic, ginger, and red pepper flakes in the oil for about 2 minutes, being careful not to burn them. Spray them with a little nonstick cooking spray if needed. Add the collards, pineapple, and salt, and use tongs to saute for about 10 more minutes. Use splashes of water if the pan seems dry. The collards should be tender and cooked down pretty well. Serve immediately.

Per Serving (1/4 Recipe):
Calories: 60; Calories from fat: 15; Total fat:1.5 g; Saturated fat: 0 g; Trans fat: 0 g; Totalcarb: 11 g; Fiber: 4 g; Sugars: 2 g; Protein: 3 g; Cholesterol: 0 mg; Sodium: 170 mg; Vitamin A: 150%; Vitamin C: 80%; Calcium: 20%; Iron: 8%

TIP: I prefer to use fresh pineapple, but canned will work if you use the kind packed in only juice (not syrup).


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