Mixed Greens
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Per Serving
Makes 8 Servings
calories: 18
total fat: 0.1g
saturated fat: 0g
carbohydrates: 3g
protein: 1g
cholesterol: 0mg
sodium: 153mg
dietary fiber: 2g
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2 bunches mustard
greens or kale
2 bunches turnip greens
pepper to taste
(optional)
1 teaspoon salt,
or to taste (optional)
Rinse greens well, removing stems. In a large pot
of boiling water, cook greens rapidly, covered, over
medium heat for about 25 minutes or until tender.
Serve with some of the pot liquor (liquid from the
cooked greens). If desired, cut greens in pan with a
sharp knife and kitchen fork before serving.
| Beet greens like collards, mustard and turnip
greens are a good source of potassium which
helps maintain healthy blood pressure. Potassium
counteracts the effect of sodium on blood
pressure. Too much sodium causes the blood
pressure to rise. Dark green leafy vegetables are
naturally high in potassium and low in sodium. |
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