Garlicky Mustard Greens and Garbanzos

[Guest guest]

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Garlicky Mustard Greens and Garbanzos

2 teaspoons olive oil

2 cloves garlic, crushed

1 bunch mustard greens (about 8 cups), rinsed, trimmed, and leaves cut

into 1-inch strips

1/4 cup low-sodium chicken broth

1 15-ounce can garbanzo beans, rinsed and drained

6 sun-dried tomato halves packed in oil, drained and chopped

Sea salt, to taste (optional)

 

 

 

 

1. Heat olive oil in large skillet and sauté garlic until tender but

not browned. Stir in mustard greens and cook for about 5 minutes, or

until greens are slightly wilted but not overcooked.

2. Add chicken broth, garbanzo beans, and sun-dried tomatoes. Gently

cook, stirring, until heated through. Season lightly with salt, if

needed.

 

Serves 4

 

PER SERVING: 159 cal, 27% fat cal, 5g fat, 0g sat fat, 0mg chol, 7g

protein, 23g carb, 8g fiber, 186mg sodium

 

Source: FUNctional Kitchen is provided by James Rouse, ND, the creator

of Optimum Wellness and The Fit Kitchen, seen weekly on NBC's KUSA

television news.

Formatted by Chupa Babi in MC: 10.25.06

 

The mustard greens in this tasty side dish provide vitamins A and C,

plus lutein and folate.

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