Three-Greens Sauté

Make a zesty mélange of springtime greens by giving them a quick turn in the pan. Thanks to a splash of hot sauce and a squirt of honey, the leaves come alive with sweet spiciness.

1 tablespoon mild Louisiana hot sauce, such as Crystal
1 1/2 teaspoons honey
1/8 teaspoon salt
4 tablespoons butter, divided 1 cup thinly sliced shallots (5 oz.)
4 medium garlic cloves, minced
5 cups baby kale (5 oz.)
5 cups baby spinach (5 oz.)
5 cups mixed greens (5 oz.)

1. Whisk hot sauce, honey and salt in small bowl until blended.

2. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add shallots; cook 7 to 8 minutes or until browned, stirring frequently. Add garlic; cook 15 seconds or until fragrant, stirring constantly. Remove shallot mixture.

3. Add remaining 2 tablespoons butter to skillet; melt over medium-high heat. Add kale; cook 1 minute, stirring constantly. Add spinach; cook 30 seconds, stirring constantly. Remove from heat. Stir in mixed greens; toss 30 seconds to 1 minute or until wilted, returning to heat if necessary. Toss with hot sauce and shallot mixture.

4 (3/4-cup) servings

PER SERVING: 175 calories, 12 g total fat (7.5 g saturated fat), 4 g protein, 16 g carbohydrate, 30 mg cholesterol, 390 mg sodium, 2.5 g fiber