Nutrition facts (per portion)
- Calories: 68
- Carbohydrate Content: 8g
- Fat Content: 3.7g
- Fiber Content: 2.6g
- Protein Content: 2g
- Saturated Fat Content: .5g
- Serving Size: 1/2 cup
- Sodium Content: 104mg
Prep Tip: Prepare greens by washing thoroughly and removing stems. Helpful Hint: 2 cups of raw greens makes about 1/2 cup cooked.
Change It Up: For a colorful dish, add chopped tomatoes. For a little heat, add some crushed red pepper or a dash of your favorite hot sauce. For a flavor boost and a little crunch, add 1/4 cup of chopped roasted peanuts just before serving.
Nutrition Tip: Greens are an excellent source of vitamin A, vitamin C, and vitamin K. Greens grow well in cooler weather and can survive the occasional frost. Kale and collards actually taste sweeter after a frost.
- olive oil - 2 tablespoons
- garlic - 1 clove garlic, minced or 1-2 teaspoons bottle chopped garlic
- onion - 1 onion, chopped
- green onion - 12 green onions (also known as spring onions, scallions), trimmed and chopped
- vegetable broth - 1 cup low-sodium vegetable broth
- tomato juice - 1 cup tomato juice
- greens - 1 pound (1 bunch) greens (a mixture of kale, mustard, collard, and turnip greens)
- salt - to taste
- pepper - to taste
- In a large pot, saute garlic and onions in oil.
- Add broth and juice. Bring to a boil.
- Add greens and seasonings.
- Cover and cook on low heat for 35 minutes or until tender. Serve warm.