THE QUEEN OF GREENS

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FOOD CHAIN

Turn it into a side dish, a main dish, and more

The STAR: Swiss chard--one of those heart-healthy leafy greens you should be eating more of (weekly goal: 3 cups). These three recipes are excellent sources of vitamin K, so you'll build bone with every bite.
SHOP

5 bunches Swiss chard
1 pkg fresh oregano
1 bunch cilantro
1 sm piece fresh ginger
1 sm bunch lemongrass
1 sm lemon
1 lg head garlic
½ c dry-packed sun-dried
tomatoes
3 oz feta cheese
½ lb med shrimp
Whole wheat pizza crust
Extra virgin olive oil
Toasted sesame oil
Reduced-sodium
soy sauce
3 cans (14.5 oz)
reduced-sodium
chicken broth
1 sm jar kalamata olives
Red-pepper flakes
Kosher salt
Cornstarch

1. MAKE THIS FIRST Garlicky Sautéed Greens

6 cloves garlic, sliced
2 Tbsp extra virgin
olive oil
16 c (packed) stemmed
and roughly chopped
Swiss chard (about 5
lg bunches)
½ tsp red-pepper flakes
½ tsp kosher salt

* TIME: 20 MINUTES
* SERVINGS: 8 (4 CUPS TOTAL)

1. HEAT garlic and oil in large skillet over medium-low heat until garlic begins to turn golden, about 3 minutes. Transfer mixture to small bowl and set aside.
2. ADD greens, red-pepper flakes, and salt to skillet, Using tongs, turn greens until wilted enough to fit in pan. Raise heat to medium, cover, and cook 7 to 10 minutes, tossing. Transfer greens to a colander to drain, Return greens to pan and toss with reserved garlic and oil mixture. Refrigerate leftover greens in an airtight container for up to 3 days.

NUTRITIONAL INFO PER
SERVING 49 cal, 1 g pro,
4 g carb, 4 g fat, 0.5 g sat fat
0 mg chol, 1 g fiber 274 mg
sodium

2. MAKE IT A LUNCH Asian Soup with Shrimp Dumplings

4 cloves garlic,
smashed, divided
½? piece fresh ginger,
peeled and
smashed, divided
½ lb med shrimp,
peeled (tails removed)
and deveined
¼ c cilantro leaves
2 tsp cornstarch
2 Tbsp water
1 Tbsp reduced-sodium
soy sauce
½ tsp toasted
sesame oil
6 c reduced-sodium
chicken broth
1 stalk lemongrass,
smashed and tied in
knot (see note)
½ tsp red-pepper flakes
1 c Garlicky Sautéed
Greens

* TIME: 40 MINUTES
* SERVINGS: 4

1. MINCE half of the garlic and ginger in food processor. Add shrimp and cilantro and pulse to combine, Dissolve cornstarch in water. Add to shrimp with soy sauce and oil. Pulse to combine. Set aside.
2. COMBINE broth, lemongrass, red-pepper flakes, and remaining garlic and ginger in large saucepan over high heat, Bring to a boil. Reduce heat to low and let simmer.
3. MOISTEN hands and roll shrimp mixture into 12 balls while soup heats, When soup is simmering, drop in dumplings, one at a time. Simmer 6 to 7 minutes. Remove lemongrass. Divide greens evenly among 4 soup bowls and ladle soup and 3 dumplings on top of each.

NUTRITIONAL INFO PER SERVING
158 cal, 20 g pro. 9 g carb,
5.5 g fat, 1 g sat fat, 111 mg chol.
1 g fiber, 507 mg sodium

NOTE Lemongrass is sold in the produce section; if it's not available, substitute 1/2 tablespoon of freshly grated lemon zest.
3. MAKE IT A DINNER Greek Pizza

½ c dry-packed sun-dried
tomatoes
1 Tbsp freshly
squeezed
lemon juice
2 c Garlicky Sautéed
Greens
1 whole wheat pizza
crust (12? diameter;
we used thin-crust
Boboli)
5 kalamata olives,
pitted and chopped
3 oz mild feta cheese,
crumbled (we used
Athenos)
2 tsp fresh oregano
leaves

* TIME: 25 MINUTES
* SERVINGS: 8

1. PREHEAT oven to 400 ° F, preferably with a pizza stone inside. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain and chop.
2. SQUEEZE lemon juice onto greens and then scatter greens onto pizza crust. Top with tomatoes and olives, crumble feta on top, and sprinkle with oregano.
3. BAKE 12 minutes directly on rack or pizza stone, or until cheese is soft and golden in spots and crust is crisp.

NUTRITIONAL INFO PER SERVING
162 cal, 8 g pro, 21 g carb, 7 g fat,
2 g sat fat, 6 mg chol, 4 g fiber,
502 mg sodium

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By Lia Huber

Photographed by Antonis Achilleos

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