| Make This First: Garlicky Sautéed Greens
Time: 20 minutes
Yields: 8 servings (4 cups total)[print
this recipe]
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• 6 cloves garlic, sliced
• 2 Tbsp extra virgin olive oil
• 16 c (packed) stemmed and roughly chopped Swiss chard (about 5 lg bunches)
• 1/2 tsp red-pepper flakes
• 1/2 tsp kosher salt
Directions:
Heat garlic and oil in large skillet over medium-low heat until garlic begins to turn golden, about 3 minutes. Transfer mixture to small bowl and set aside. Add greens, red-pepper flakes, and salt to skillet. Using tongs, turn greens until wilted enough to fit in pan. Raise heat to medium, cover, and cook 7 to 10 minutes, tossing. Transfer greens to a colander to drain. Return greens to pan and toss with reserved garlic and oil mixture. Refrigerate leftover greens in an airtight container for up to 3 days.
Nutrition Information (per serving):
Calories: 49
Total Fat: 4 g
Protein: 1 g
Carbohydrates: 4 g
Fiber: 1 g
Cholesterol: 0 mg
Sodium: 274 mg
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Make it Lunch: Asian Soup with Shrimp Dumplings
Time: 40 minutes
Yields: 4 Servings [print
this recipe]
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• 4 cloves garlic, smashed, divided
• 1/2" piece fresh ginger, peeled and smashed, divided
• 1/2 lb med shrimp, peeled (tails removed) and deveined
• 1/4 c cilantro leaves
• 2 tsp cornstarch
• 2 Tbsp water
• 1 Tbsp reduced-sodium soy sauce
• 1/2 tsp toasted sesame oil
• 6 c reduced-sodium chicken broth
• 1 stalk lemongrass, smashed and tied in knot (see note)
• 1/2 tsp red-pepper flakes
• 1 c Garlicky Sautéed Greens
Directions:
Mince half of the garlic and ginger in food processor. Add shrimp and cilantro and pulse to combine. Dissolve cornstarch in water. Add to shrimp with soy sauce and oil. Pulse to combine. Set aside. Combine broth, lemongrass, red-pepper flakes, and remaining garlic and ginger in large saucepan over high heat. Bring to a boil. Reduce heat to low and let simmer. 3. Moisten hands and roll shrimp mixture into 12 balls while soup heats. When soup is simmering, drop in dumplings, one at a time. Simmer 6 to 7 minutes. Remove lemongrass. Divide greens evenly among 4 soup bowls and ladle soup and 3 dumplings on top of each. Note: Lemongrass is sold in the produce section; if it's not available, substitute 1/2 tablespoon of freshly grated lemon zest.
Nutrition Information (per serving):
Calories: 158
Fat: 5.5 g
Protein: 20 g
Carbohydrates: 9 g
Fiber: 1 g
Cholesterol: 111 mg
Sodium: 507 mg
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Make Dinner: Greek Pizza
Time: 25 minutes
Yields 8 servings
[print
this recipe]
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• 1/2 c dry-packed sun-dried tomatoes
• 1 Tbsp freshly squeezed lemon juice
• 2 c Garlicky Sautéed Greens
• 1 whole wheat pizza crust (12" diameter; we used thin-crust Boboli)
• 5 kalamata olives, pitted and chopped
• 3 oz mild feta cheese, crumbled (we used Athenos)
• 2 tsp fresh oregano leaves
Directions:
Preheat oven to 400°F, preferably with a pizza stone inside. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain and chop. Squeeze lemon juice onto greens and then scatter greens onto pizza crust. Top with tomatoes and olives, crumble feta on top, and sprinkle with oregano. Bake 12 minutes directly on rack or pizza stone, or until cheese is soft and golden in spots and crust is crisp.
Nutrition Information (per serving):
Calories: 162
Total Fat: 7 g
Protein: 8 g
Carbohydrates: 6 g
Fiber: 4 g
Cholesterol: 30 mg
Sodium: 502 mg
Shopping List
Want to make the three recipes above? Here's what you'll need:
5 bunches Swiss chard
1 pkg fresh oregano
1 bunch cilantro
1 sm piece fresh ginger
1 sm bunch lemongrass
1 sm lemon
1 lg head garlic
1/2 c dry-packed sun-dried tomatoes
3 oz feta cheese
1/2 lb med shrimp
Whole wheat pizza crust
Extra virgin olive oil
Toasted sesame oil
Reduced-sodium soy sauce
3 cans (14.5 oz) reduced-sodium chicken broth
1 sm jar kalamata olives
Red-pepper flakes
Kosher salt
Cornstarch
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 ©2008 Rodale Inc. Prevention is Registered Trademark of Rodale Inc. Recipes Courtesy of Prevention.com. For more recipes, visit Prevention.com.
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