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Ready In:
40 minutes
Serves: 4
Give any meal a healthy twist with this side of greens.
What you'll need
Sharp knife
sink
Bowl
Large skillet
Spatula or spoon
Measuring spoons
Measuring cups
Stovetop
Cutting board
Ingredients
Serves 4
2 pounds Greens (mixture of collard, turnip, and mustard greens)
2 teaspoons Vegetable Oil
1 Onion chopped
1 Jalapeño Pepper seeded and chopped
2/3 cup Low-sodium Chicken Broth
3 tablespoons Apple Cider Vinegar
1 tablespoon Brown Sugar (feel free to use less)
Directions
1.Prepare greens by washing thoroughly and removing ribs and coarse stems. Tear or chop leaves into 1- to 2-inch pieces. Set aside.
2.Heat vegetable oil in a skillet over medium heat. Add onions and jalapeño and cook over medium-low heat until softened, about 3 to 4 minutes. Add chicken broth, apple cider vinegar, and sugar, then simmer. Stir until sugar is dissolved, about 1 minute.
3.Reduce heat to low and stir in greens. Cover and simmer, stirring occasionally until tender, about 12 to 15 minutes.
4.Serve immediately.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 80 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat <1 g | 3% | |
| Sodium 110 mg | 5% | |
| Total Carbohydrate 11 g | 4% | |
| Dietary Fiber 4 g | 14% | |
| Protein 5 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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