Italian GreensMustard greens and escarole are spicy and slightly bitter, so raisins balance the flavor in this side dish. If you prefer milder greens, try substituting spinach and kale. Either way, you’ll have a filling, calcium-rich result that tastes simply delicious.
Fat 4.7 g (Satfat 0.7 g; Monofat 3.3 g; Polyfat 0.5 g)
Protein 2 g
Carbohydrate 14.4 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 216 mg
Calcium 68 mg
CLICK TO DOWNLOAD
AND PRINT THIS RECIPE
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh garlic
¼ cup golden raisins
½ head escarole, chopped (about ¼ pound)
4 ounces mustard greens, chopped
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Dash of ground nutmeg (optional)
1. Heat a large Dutch oven over medium-high heat. Add oil to pan and swirl to coat bottom surface. Add garlic and sauté 45 seconds, stirring constantly.
2. Stir in raisins and cook 1 minute. Add escarole and mustard greens. Toss occasionally as the greens sauté for 5 minutes, or until slightly wilted.
3. Remove from heat, and stir in salt, pepper, and nutmeg.
Serves 4, ½ cup each
If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT
Get recipes from the
FitFamily archives!If you missed any
of our previously
to view them.