Description:
This recipe calls for 1 pound spinach, kale, collards or beet greens (or mixture of all). When some people hear the word "greens", they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery or health store is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies.
Greens can have strong tastes, but we encourage you to experiment with varieties you've never tried or haven't had in a while. You'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon expeller-pressed canola oil or olive oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro or parsley (optional)
Directions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
3. Heat the oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro or parsley if desired.
Nutrient Information:
Per Serving Calories: 102.8 Protein: 3.5 grams Fat: 2.6 grams Saturated Fat: 0.2 grams Monounsat Fat: 1.3 grams Polyunsat Fat: 0.9 grams Carbohydrate: 18.6 grams Fiber: 4.1 grams Cholesterol: 0.0 mg Vitamin A: 5,138.3 IU Vitamin E: 2.0 mg/IU Vitamin C: 39.9 mg Calcium: 104.1 mg Magnesium: 76.1 mg
Special Diet: Gluten Free, Vegetarian, Low Sodium, High Iron, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb
Category: Side Dishes
Submitted By: OK In Health E-Magazine
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| Crispy Baked Asian Blackberry Chicken Wings | Category: Main Meals
Description: There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings. And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings. Sound too good to be true?
I consider myself a bit of a wing connoisseur. Buffalo, chipotle, teriyaki, barbecue—you name it, I’ve winged it. While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite. I guarantee these wings will fly off the plate. (You had to know that was coming…)
Much like spinach, raisins, apples, plums and grapes, blackberries are rich in bioflavonoids and Vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup. The dark blue colour ensures blackberries have one of the highest antioxidant levels of all fruits.
In Canada, blackberries are seasonal fruits and the availability of a fresh batch depends on whether you live in the North or the South. They make great jams.
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