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| Bowl of Dark Greens |
Diet Type: Vegan
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Cooking Time: Under 30 minutes
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Ingredients:
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4 cups: Beet Greens, kale, collards, mustard greens, Bok Choy |
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1 teaspoon extra virgin olive oil |
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3 cloves garlic, minced |
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1 tablespoon Tamari |
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Directions:
Wash and cut greens into bite-size pieces.
Bring 1 quart of water to a boil and add greens. Cook until tender (Kale and Collards will take about 10 minutes, the others can be added after 5 minutes of cooking). Drain and set aside.
Heat oil in a large skillet and add garlic, stirring constantly, for about 15 seconds. Add greens to skillet and sprinkle with the Tamari. Stir and toss until all the veggies are coated with oil.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 55
Calories from Fat 13
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% Daily Value*
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| | Total Fat 1g | 2% | | | Saturated Fat 0g | 1% | | | Mono Fat 1g | | | | Sodium 599mg | 25% | | | Total Carbs 9g | 3% | | | Dietary Fiber 4g | 17% | | | Protein 4g | | | | Iron | 19% | | | Calcium | 17% | | | Vitamin B-6 | 10% | | | Vitamin C | 41% | | | Vitamin E | 3% | | | Vitamin A | 73% | | | Selenium | 3% | | | Manganese | 40% | | | Copper | 20% | | | Zinc | 5% | | | Pantothenic acid | 5% | | | Niacin | 4% | | | Riboflavin | 24% | | | Thiamin | 13% | | | Folate | 5% | | | Potassium | 38% | | | Phosphorus | 7% | | | Magnesium | 25% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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