LOW FAT -- Braised Greens with Chipotle-Chile Vinaigrette

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Braised Greens with Chipotle-Chile Vinaigrette

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Jan/Feb '98 Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 1/4 cups vegetable broth -- divided

2 tablespoons sherry vinegar

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

1/2 teaspoon dried oregano

1 canned chipotle chile in adobo sauce

3 pounds mustard greens

3 pounds turnip greens

6 garlic cloves -- minced

 

Combine 1/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile)

in a blender; process until smooth.

 

Remove stems from greens. Wash and pat dry; coarsely chop to measure 20 cups.

Bring 1 cup broth to a boil in a stockpot over medium-high heat. Add garlic;

cook 2 minutes, stirring frequently. Add 1 cup broth and greens; cover and cook

20 minutes or until wilted. Drain well. Serve with vinaigrette.

 

Serving Size: 1 cup greens and 1 tablespoon vinaigrette

 

Source:

" Cooking Light, January/February 1998, p.161 "

Copyright:

" © Cooking Light "

 

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Per Serving (excluding unknown items): 125 Calories; 3g Fat (15.9% calories from

fat); 11g Protein; 20g Carbohydrate; 9g Dietary Fiber; trace Cholesterol; 268mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 4017 0 822 0 0 1094 0 0 0