The mustard greens in this tasty side dish provide vitamins A and C, plus lutein and folate.
Recipe Ingredient Details:
2 teaspoons olive oil
2 cloves garlic (crushed)
1 bunch (about 8 cups) mustard greens (rinsed, trimmed, and leaves cut into 1-inch strips)
1/4 cup low-sodium chicken broth
1 15-ounce can garbanzo beans (rinsed and drained)
6 sun-dried tomato halves packed in oil (drained and chopped)
Sea salt ( to taste-optional)
Heat olive oil in large skillet and sauté garlic until tender but not browned. Stir in mustard greens and cook for about 5 minutes, or until greens are slightly wilted but not overcooked.
Add chicken broth, garbanzo beans, and sun-dried tomatoes. Gently cook, stirring, until heated through. Season lightly with salt, if needed.
Recipe Additional Notes:
PER SERVING: 159 cal, 27% fat cal, 5g fat, 0g sat fat, 0mg chol, 7g protein, 23g carb, 8g fiber, 186mg sodium
Fri, 2006-01-27 13:27