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Green Recipes For St Patrick's Day Recipe Video
|Collard greens||1 Tablespoon|
|Diced red tomatoes||1 Can (10 oz)|
|Olive oil||1 Tablespoon|
|Garbanzo beans||1 Can (10 oz), rinsed to reduce sodium|
|Roasted bok choy||1 Cup (16 tbs)|
|Canola oil||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Pine nuts||1 Tablespoon|
|Crushed garlic||1 Tablespoon|
|Red pepper flakes||1 Tablespoon|
|Cheddar cheese||1 Cup (16 tbs)|
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
Boil the greens to soften them.
Drain and set in a bowl.
Add in the tomatoes with juice.
Add in the chickpeas.
Flavor it with some minced garlic and basil.
Drizzle with olive oil.
Add salt and pepper to taste.
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.
For more information please visit:http://www.Diet.com