Greens with Mustard Seeds, Braised with Anchovy&Tomato
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Greens with Mustard Seeds, Braised with Anchovy&Tomato calories by ingredient
Introduction
This is a combination of a couple of different recipes that I thought might work together well. This is a combination of a couple of different recipes that I thought might work together well.Number of Servings: 8
Ingredients
-
2 bunches hearty cooking greens such as kale or collard greens
1 Tbsp. olive oil
1 tsp. yellow mustard seeds
1 onion, medium, sliced
1 to 2 cloves garlic, minced
2 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 reserved
2 cups low sodium chicken broth
Salt (optional)
Tips
Serve with grated or shaved parmesan
Directions
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.