Mediterranean Greens: A Metabolic Code Recipe
Greens in general contain many minerals and trace minerals that are very alkalinizing to the body. This recipe is an excellent source of vitamin A, vitamin K, vitamin C and fiber and a good source of calcium and iron. It also rich in beneficial phytochemicals like indoles, carotenoids, and allicin and is milk and dairy free.
Serves: 4
Ingredients:
1 lb. Trader Joe’s Southern Greens Blend, par-boiled or 1 lb. any combination of turnip, spinach, mustard and collard greens
¼ cup sun-dried tomatoes, oil-marinated and sliced
2 tbsp. minced fresh garlic
Ground black pepper to taste
Sea salt to taste
2 tbsp. toasted pine nuts
¼ cup black olives, sliced
¼ cup kalamata olives, pitted and sliced
¼ cup olive oil
1 ½ cups Roma tomatoes, cut into strips
1 cup organic vegetable or chicken broth
Directions:
Combine olives, sun-dried tomatoes, garlic, olive oil and pepper in a large pre-heated skillet. Cook over med-high heat for five to six minutes until bubbly. Blend in Roma tomatoes and heat two more minutes. Add greens and broth and continue to cook for 25 to 30 minutes more. Stir in pine nuts and sea salt to taste and serve while still hot. Can be served as a main course or as a side dish.
Recipe Nutrient Analysis:
240 calories, 19 g. total fat, 2 g. saturated fat, 11 g. monounsaturated fat, 3 g polyunsaturated fat, 0 mg. cholesterol, 366 mg. sodium, 13 g. carbohydrate, 5 g. fiber, 5 g. sugar, 5 g. protein, 6340 IU vitamin A, 20 mcg. folate, 120 mg. calcium, 365 mg. potassium, 46 mg vitamin C, 510 mcg vitamin K
Recipe adapted from Trader Joe’s Southern Greens Blend package recipe.
Jun 21, 2010
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