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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories 68
- Total Fat (g) 4
- Saturated Fat (g) 1
- Monounsaturated Fat (g) 2
- Polyunsaturated Fat (g) .6
- Sodium (mg) 126
- Carbohydrate (g) 7
- Total Sugar (g) .9
- Fiber (g) 4
- Protein (g) 3
- Vitamin C (DV%) 62
- Calcium (DV%) 16
- Iron (DV%) 3
*Percent Daily Values are base on a 2,000 calorie diet
Lean Greens
Makes: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Cook: 15 minutes
Ingredients
- 1 1/2 pounds fresh collard, kale, mustard and/or turnip greens
- 1 tablespoon olive oil
- 3/4 cup reduced-sodium chicken broth or vegetable broth
- 1/2 cup thinly sliced green onions
- 1 clove garlic, minced
- 1/8 teaspoon cayenne pepper
- 2 teaspoons snipped fresh basil
- 1 teaspoon snipped fresh thyme
- 1/4 to 1/2 teaspoon liquid smoke (optional)
Directions
Trim stems off greens and discard. Slice leaves crosswise into 1/2-inch thick strips or coarsely tear leaves (about 16 cups). In a 6- to 8-quart Dutch oven cook and stir greens in hot oil over medium heat about 5 minutes or until wilted.
Add broth, onions, garlic, and cayenne pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or just until greens are tender, tossing frequently. Stir in basil, thyme, and, if desired, liquid smoke. Serve immediately.
