Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories68
- 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 poundsfresh collard, kale, mustard and/or turnip greens
- 1 tablespoonolive oil
- 3/4 cupreduced-sodium chicken broth or vegetable broth
- 1/2 cupthinly sliced green onions
- 1 clovegarlic, minced
- 1/8 teaspooncayenne pepper
- 2 teaspoonssnipped fresh basil
- 1 teaspoonsnipped fresh thyme
- 1/4 to 1/2 teaspoonliquid 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.






