Green Recipes For St Patrick's Day Recipe Video

Need recipes to cook your dark and leafy greens? Here is a collection of quick and easy recipes for your greens. It can be made flavorful with more ingredients of your choice. Now you can cook up your kale, bok choy, chard and collard greens and enjoy a healthy meal.

Summary

Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Collard greens1 Tablespoon
 Diced red tomatoes1 Can (10 oz)
 Garlic1
 Basil1 Tablespoon
 Olive oil1 Tablespoon
 Garbanzo beans1 Can (10 oz), rinsed to reduce sodium
 Salt To Taste
 Pepper To Taste
 Roasted bok choy1 Cup (16 tbs)
 Canola oil1 Cup (16 tbs)
 Garlic2
 Lemon juice1 Tablespoon
 Kale leaves1
 Pine nuts1 Tablespoon
 Raisins1 Tablespoon
 Crushed garlic1 Tablespoon
 Red pepper flakes1 Tablespoon
 Cheddar cheese1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 2039 Calories from Fat 1410

% Daily Value*

Total Fat 160 g246.7%

Saturated Fat 26.1 g130.7%

Trans Fat 0.4 g

Cholesterol 76.1 mg

Sodium 800.6 mg33.4%

Total Carbohydrates 109 g36.5%

Dietary Fiber 30.9 g123.8%

Sugars 25.7 g

Protein 53 g105.1%

Vitamin A 175.9% Vitamin C 156.7%

Calcium 85.3% Iron 64.7%

*Based on a 2000 Calorie diet

Directions

For the collard greens:
Boil the greens to soften them.
Drain and set in a bowl.
Add in the tomatoes with juice.
Add in the chickpeas.
Toss.
Flavor it with some minced garlic and basil.
Drizzle with olive oil.
Add salt and pepper to taste.
Serve.

For the bok choy:
In a bowl mix the canola oil, salt, minced garlic and lemon juice. Whisk.
Drizzle over the roasted bok choy.
Place it in the oven for 6 minutes, flip.
Place it back in the oven for 3-4 minutes more.
Take it out and serve

For the sautéed kale in raisins and pine nuts:
Heat some olive oil in a sauté pan.
Sauté the garlic for a minute.
Add in the kale leaves.
Mix it in a little with the garlic and put a lid it. Let it sit for about 2 minutes.
Take lid off and sauté for a few minutes till the kale reduces in volume a little.
Add in the raisins and pine nuts.
Sauté for a minute or two.
Remove from heat and serve.

For the rainbow chard:
Heat olive oil in a pan.
Sauté the chard in olive oil, till it is done.
Sprinkle on some red pepper flakes and cover with shredded cheddar cheese.
Serve.

For more information please visit:http://www.Diet.com

Editors Review

Celebrate this St Patrick's Day making healthy and green dishes and here are recipes to do just that. Check out Janel and Sarah showing how to make healthy collard greens, bok choy, sautéed kale and rainbow chard. Nourishingly holy!
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