Wilted greens

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By Dr. Ronald Hoffman

Serves 4

ts_greens1 pound greens (mustard, turnip, collards, or a mixture)
1 clove garlic, peeled and minced
1 medium onion, chopped
2 cups chicken broth
1/2 teaspoon ground black pepper

    1. Wash the greens carefully and remove any tough stems.
    2. Place the greens, garlic, onion, broth, and black pepper in a large saucepan or stockpot. Bring to a boil over medium heat. Reduce the heat and cook, stirring occasionally, for 30 minutes, or until tender.
    3. Drain and serve.

Per serving: calories 61, protein 6 g, carbohydrates 9 g, fiber 4 g, fat 1 g (monounsaturated trace, polyunsaturated trace, saturated trace), sodium 288 mg

Courtesy of Dr. Julian Whitaker.The Whitaker Wellness Weight Loss Program.
Nashville, Tennessee: Rutledge Hill Press; 2006.
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