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Lean Greens

Makes: 4 servings
Prep 15 mins Cook 10 mins to 15 mins
Lean Greens
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

1. 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.

2. 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.

Nutrition Facts (Lean Greens)
  • Servings Per Recipe 4,
  • cal. (kcal) 68,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 6463,
  • vit. C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 173,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 126,
  • Potassium (mg) 244,
  • calcium (mg) 162,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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