Ginger
Greens and Rice
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2 tablespoons unsalted butter*
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2 tablespoons finely chopped onion
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2 teaspoons grated fresh ginger
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2 pounds collard greens or spinach, coarsely chopped
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1 jalapeno pepper, seeded and finely chopped
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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3 cups hot cooked brown rice
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Melt butter in Dutch oven over medium heat.
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Add remaining ingredients and cook, stirring frequently, until onion and greens are tender. Add greens in bunches as they cook down and make room in the pot.
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Serve greens and their juice over hot cooked brown rice.
Serves 6.
*Can substitute with 2 tablespoons extra virgin olive oil or 1 tablespoon each butter and extra virgin olive oil.
| Nutrition Facts Servings per recipe: 6..................... |
| Amount Per Serving |
| Calories 1917.......................... Calories from fat 45 |
| ............................................................
%
Daily Value Total Fat 5g 8% ......... Saturated Fat trace 3g 13% Cholesterol 10mg 3% Sodium 21mg 9% Carbohydrate 32g 11% ............Dietary Fiber 7g 29% Protein 6g 12% Vitamin A: 119% Vitamin C 91% Folacin: 64% Calcium: 23%......... Iron: 5% Potassium: 9% |
Source: Modified from original source: http://www.bettycrocker.com/Recipes
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu