Day 178: Greens & Stems with Mustard ♥

Add this to a growing list of great ways to cook greens (and look at those gorgeous stems, too!) without fat. Here the magic flavor ingredient is mustard.

The inspiration came from My Adventures in the Breadbox (2007: a now-defunct food blog) who last week served kale alongside pork tenderloin.

GREENS & STEMS with MUSTARD
Hands-on time: 15 minutes (mostly for cleaning which can be done ahead)
Time to table: 20 minutes
Serves 4


1/2 cup (or more but start with 1/4 cup) fat-free chicken broth
Greens and stems, about 1 1/2 pounds (tonight, used the greens from 4 beets and the stems from 2, think that's about the right proportion)
1 large shallot, chopped
2 tablespoons good mustard
Salt & pepper to taste

Heat the a large, deep skillet. Add about 1/4 cup of the broth just before adding the first stems. Rinse and remove the stems, chop into small pieces and add to the skillet. Cook the stems while rinsing and chopping the leaves. Add the shallot and the mustard and let cook until the shallot just begins to soften. Add the leaves in batches, letting each one cook a bit before turning under and adding another. Once all the greens are added, cover and let simmer until fully cooked, adding broth as needed to cook quickly without burning. Season with salt and pepper and serve immediately.

NUTRITION ESTIMATE
Per Serving: 48 Cal (10% from Fat, 32% from Protein, 57% from Carb); 5 g Protein; 1 g Tot Fat; 0 g Sat Fat; 8 g Carb; 6 g Fiber; 205 mg Calcium; 5 mg Iron; 456 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

2 comments:

Yum! I served these greens with breaded halibut and parsnip fries. My first-grade daughter, who loves mustard, asked me to include the leftover greens in her lunch. No kidding. Even my younger daughter was pleasantly surprised. I substituted leeks for shallot, because that's what I had on hand. Greens were chard and beet greens.

Yay! Greens that work for kids! Thanks for taking the time to write, Jane!

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