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This colorful stew packed with nutrients will not only appeal to your eyes, but also your taste buds!
What you'll need
Ingredients
Directions
1.
Heat 3 tablespoons olive oil in large wok or saucepan. Add red onion and pre-cubed butternut squash and sauté about 4 minutes. Add can of diced tomatoes, water or vegetable broth, purple potatoes, and garlic. Continue cooking, stirring occasionally, for about 10 minutes. Season with salt and pepper.
2.
Add collard greens or Swiss chard, mushrooms, and spinach. Cook for about 4 minutes, stirring occasionally. Add chopped fresh basil.
3.
Top stew with shaved parmesan cheese separately.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 5
| Amount Per Serving | ||
|---|---|---|
| Calories 320 | ||
| % Daily Value* | ||
| Total Fat 12 g | 15% | |
| Saturated Fat 3 g | 15% | |
| Sodium 450 mg | 20% | |
| Total Carbohydrate 46 g | 17% | |
| Dietary Fiber 7 g | 25% | |
| Protein 9 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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