Steamed Greens With Ginger And Water Chestnuts - 3g Carbs, 1g Fiber
From: American Institute for Cancer Research AICR
Servings: 4
3 cups mixed leafy greens, bok choy (Chinese cabbage or Chinese chard), spinach, Swiss chard leaves, collards or kale, stems removed
1 tsp peeled, finely-minced fresh ginger
1 tsp finely-minced fresh garlic
1/2 Tbsp sesame seed oil, or as needed
1/2 cup diced canned water chestnuts (rinsed and drained)
Salt and freshly-ground black pepper
Steam each type of greens separately, until tender, adding each cooked
green to a large plate. (Each type takes a different length of time to
cook, some as little as 30 seconds.) Sprinkle ginger and garlic over
the entire batch of greens, then evenly drizzle a small amount of oil
on top.
Meanwhile, heat a small amount of the oil in a small pan over medium heat
until hot. Add water chestnuts and saute 30 seconds. Transfer with a
slotted spoon to a plate covered with paper towels to remove excess
oil. Scatter water chestnuts on top of greens.
Season to taste with salt and pepper. Serve immediately.
Servings: 4
Nutrition per Serving:
30 Calories, 2g Fat, < 1g Saturated Fat, 1g Protein, 19mg Sodium,
3g Carbs, 1g Dietary Fiber
Exchanges: 1 Vegetable, 1/2 Fat
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