Greens with Mustard Seeds, Braised with Anchovy&Tomato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 bunches hearty cooking greens such as kale or collard greens1 Tbsp. olive oil1 tsp. yellow mustard seeds1 onion, medium, sliced1 to 2 cloves garlic, minced2 jarred or canned anchovy fillets, minced .25 to .5 red habanero pepper or1/4 tsp. red pepper flakes (optional)1 peeled fresh tomato, chopped with juices reserved2 cups low sodium chicken brothSalt (optional)
1. Trim and wash the greens. Set them aside.
2. Heat a large frying pan or saute pan over
medium-high heat.
3. Add the oil
4. Add mustard seeds and wait until they begin to
pop
5. Onion, garlic, anchovies, olives and chili or
pepper flakes, if using.
6. Cook, stirring, until fragrant, about 30 seconds,
then the tomato and juices
7.. Add the greens
5. Stir and toss
6. Add one cup of chicken broth
6. Stir to combine, cover, and reduce heat to
medium-low.
7. Cook, stirring occasionally
8. After 8 to 10 minutes, or when most of the broth
has been absorbed, add another cup and
continue to cook for about another 8 to 10
minutes until the greens are extremely tender
and the flavors meld, about 20 minutes,total.
9. Add salt to taste, if using it.
Serving Size: Makes 6 to 8 half cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE-ELIZ.
2. Heat a large frying pan or saute pan over
medium-high heat.
3. Add the oil
4. Add mustard seeds and wait until they begin to
pop
5. Onion, garlic, anchovies, olives and chili or
pepper flakes, if using.
6. Cook, stirring, until fragrant, about 30 seconds,
then the tomato and juices
7.. Add the greens
5. Stir and toss
6. Add one cup of chicken broth
6. Stir to combine, cover, and reduce heat to
medium-low.
7. Cook, stirring occasionally
8. After 8 to 10 minutes, or when most of the broth
has been absorbed, add another cup and
continue to cook for about another 8 to 10
minutes until the greens are extremely tender
and the flavors meld, about 20 minutes,total.
9. Add salt to taste, if using it.
Serving Size: Makes 6 to 8 half cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 81.3
- Total Fat: 3.2 g
- Cholesterol: 0.8 mg
- Sodium: 143.1 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
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