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Nutrition Facts
Nutrition facts per serving:
- Calories 68
- Protein(gm)3
- Carbohydrate(gm)7
- Fat, total(gm)4
- Saturated fat(gm)1
- Monosaturated fat(gm)2
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)4
- Sugar, total(gm)1
- Vitamin A(IU)6463
- Vitamin C(mg)37
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)173
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)126
- Potassium(mg)244
- Calcium(DV %)162
- Iron(DV %)1
*Percent Daily Values are base on a 2,000 calorie diet
Lean Greens
Makes:
4
servings
Prep:
15 mins
Cook: 10 mins to 15 mins
Cook: 10 mins to 15 mins
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 - 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.
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