Greens, Beans, and Tomatoes with Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large bunch fresh spinach, chard, turnip greens or beet greens, washed and stems removed, or 1 can cooked spinach/greens, drained1/2 c. reduced sodium broth, or tomato juice1 cup salsa, or 1 can diced tomatoes, drained1 1/2 cups black beans, cooked, rinsed and drained2 T. chili powder1 T. ground cumin1 T garlic powder1 T salt, or to taste1 15-oz can pink salmon
Makes 7-8 servings (1 cup greens mix + 2 oz. salmon)
Chop greens and discard stems. Heat broth in large dutch oven oven over medium-high heat. Add greens, beans and salsa/tomatoes. Steam 4-5 minutes, or until greens are cooked down slightly. Add spices and cook until greens are cooked through, about 20 minutes (longer if using turnip or mustard greens).
Serve with canned salmon: mix it in, serve it on the side, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user QUIDDITCHGRRL.
Chop greens and discard stems. Heat broth in large dutch oven oven over medium-high heat. Add greens, beans and salsa/tomatoes. Steam 4-5 minutes, or until greens are cooked down slightly. Add spices and cook until greens are cooked through, about 20 minutes (longer if using turnip or mustard greens).
Serve with canned salmon: mix it in, serve it on the side, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user QUIDDITCHGRRL.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 4.3 g
- Cholesterol: 31.2 mg
- Sodium: 1,369.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 6.9 g
- Protein: 17.5 g
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