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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sautéed Greens and Cabbage

Source: dLife

Healthy veggies cooked in rice vinegar with a dash of hot pepper sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	37.6

Total Carbs	6.8 g

Dietary Fiber	2.2 g

Sugars	3.4 g

Total Fat	1.0 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	179.5 mg

Protein	1.3 g

Sodium	134.3 mg

Dietary Exchanges 1.0 Fat, 1.1 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 quart cold water 12.0
12 oz Greens, collard, chopped, fresh 0.3333
0.3333 each medium head red cabbage 1.0
1 each olive oil cooking spray 1.0
1 tsp olive oil 1.0
1 each medium onions 1.0
1 each medium garlic cloves 2.0
2 tsp rice vinegar 0.25
0 1/4 tsp salt 1.0
1 pinch hot pepper sauce

Directions

In large saucepan bring water to a boil and stir in greens.
Return to boil, cook 3-4 minutes or until tender-crisp.
With slotted spoon, transfer greens to colander, leaving water in pan. Drain well.
Return water to boil, stir in cabbage and cook 1 minute. Add to colander (with greens) to drain. Set aside.
Heat large skillet over medium-low, remove from heat and coat bottom with olive oil spray.
Add oil to skillet and swirl to coat bottom. Return skillet to heat, cook onion and garlic 2-3 minutes.
Add greens and cabbage, cook 2-3 minutes, stirring occasionally.
Add vinegar, season with salt and hot sauce to taste.