Easy Garlic Chile Greens
When you get home with your groceries, wash, dry and prep your greens before putting them away in the fridge. This little trick will make you far more likely to toss them up for salads, layer on sandwiches or stir into soups and stews. Be sure to store your greens with a damp cloth or towel in a resealable bag to keep them at their freshest. Use greens in pastas, wraps, sandwiches, stews and soups, or enjoy them raw paired with your favorite Clean Eating salad dressing, like the one in our Easy Garlic Chile Greens.
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Check out our recipe for this Bitter Greens Salad!
Ingredients
- 10 cups greens (such as spinach, watercress, bok choy), torn or thinly sliced into bite-size pieces
- 1/4 cup grape seed oil
- 1/4 cup rice vinegar
- 1 red chile pepper, minced
- 1 clove garlic, puréed
- 1 tbsp pure maple syrup
- 1/8 tsp sea salt
- Ground black pepper, to taste
Preparation
- In a large bowl, mix together greens and set aside.
- To a Mason jar, add remaining ingredients and shake until emulsified.
- Just before serving, add dressing to greens and toss. To store for later use, keep greens with a damp paper towel in a zip-top bag and store dressing in Mason jar with lid. Refrigerate until ready to use.
Nutrition Information
- Serving Size 2 cups greens with dressing
- Calories 138
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 120 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 8 g