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Yield:
2 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl, and stir mixture until well-blended.

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  • Remove stems from turnip greens and spinach. Bring 2 quarts water to a boil in an 8-quart stockpot or Dutch oven. Add turnip greens; cover and cook 1 minute. Add spinach, and cook until wilted. Drain and rinse greens mixture under cold water; drain and pat dry. Toss with sesame dressing.

  • Note: Mustard greens can be substituted for turnip greens.

Nutrition Facts

118 calories; calories from fat 23%; fat 3g; saturated fat 0.5g; mono fat 0.9g; poly fat 1.3g; protein 5.5g; carbohydrates 19.9g; fiber 7g; iron 4.7mg; sodium 517mg; calcium 363mg.
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