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Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
8 servings (serving size: 1 cup greens and 1 tablespoon vinaigrette)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup broth, vinegar, and next 4 ingredients (vinegar through chile) in a blender; process until smooth.

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  • 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.

Nutrition Facts

70 calories; calories from fat 32%; fat 2.5g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.9g; protein 3.8g; carbohydrates 9.5g; fiber 2.1g; iron 2.2mg; sodium 90mg; calcium 209mg.
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