Mixed Greens Cooked with Tomatoes and Ginger
5.0g
Net Carbs
3.2g
Protein
5.9g
Fat
3.4g
Fiber
84
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3 teaspoons Ginger
- 24 ounces Mesclun (mixed salad greens), raw
- 1/2 teaspoon Garlic
- 2 medium whole (2-3/5" diameter) Red Tomatoes
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1 small Onion
- 3 tablespoons Unsalted Butter Stick
Directions:
For the mixed greens you can use 2 pounds total of the following: arugula, chard, collard, dandelion, mustard, sorrel and turnips. For collard, mustard and turnip greens, you need to blanch them after chopping for the best flavor.
- In a large saucepan over medium heat, melt butter. Add diced onion; cook 5 minutes, until softened. Add minced garlic and cook 1 minute more.
- Add chopped tomatoes and grated ginger and cook 5 minutes, stirring occasionally. Stir in chopped greens (preferably blanched). Mix well, cover and cook 5 minutes, until wilted. Season with salt and pepper to taste.
