Greens with Tomatoes and Parmesan

Preparation

1. Step 1

   Fill a Dutch oven half-full of water. Bring to a boil over high heat. Drop the greens into the water and cook for 5 to 8 minutes, or until tender. Drain well in a colander, being sure to drain off all the excess liquid.

   Step 2

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Stir in the greens, tomatoes, garlic, and Italian seasoning. Cook for 3 to 5 minutes, or until the tomatoes are heated through, stirring frequently. Sprinkle with the Parmesan.

2. Cook’s Tip

   Step 3

   After discarding the stems of the collard greens or Swiss chard, stack several leaves before cutting them. Repeat with the remaining leaves.

3. Nutrition information

   Step 4

   (Per serving)

   Step 5

   Calories: 76

   Step 6

   Total fat: 3.5g

   Step 7

   Saturated: 1.0g

   Step 8

   Trans: 0.0g

   Step 9

   Polyunsaturated: 0.5g

   Step 10

   Monounsaturated: 2.0g

   Step 11

   Cholesterol: 2mg

   Step 12

   Sodium: 168mg

   Step 13

   Carbohydrates: 9g

   Step 14

   Fiber: 5g

   Step 15

   Sugars: 2g

   Step 16

   Protein: 4g

   Step 17

   Calcium: 171mg

   Step 18

   Potassium: 314mg

4. Dietary Exchanges

   Step 19

   2 vegetable

   Step 20

   1 fat