mixed greens with garlic on couscous

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Mixed Greens with Garlic on Couscous

 

Recipe By :Pam Smith O'Hara, Knight Ridder 1998-De-30

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh greens -- washed

(kale, escarole, spinach, collards, broccoli rabe)

2 tablespoons olive oil

6 garlic cloves -- minced

1/4 teaspoon crushed red pepper flakes

Salt

COUSCOUS:

1 1/2 cups defatted low-sodium vegetable broth

1/4 teaspoon salt

1 cup instant couscous

 

1. Trim coarse stems from greens. Thicker greens such as kale and collards will

take longer to cook, so if you are using them with more delicate greens, keep

them separate.

 

2. Place thicker greens, drained but not dried, in large pot. Cover; cook over

medium heat just until they begin to wilt, about 3 minutes. Add more delicate

greens, cover and cook until everything is wilted, a minute or so. Drain in

colander, pressing out excess liquid with back of spoon.

 

3. Heat oil in large skillet over medium heat. Add garlic and pepper flakes;

cook 2 minutes. Add greens; mix well. Cook until greens are tender yet still a

bright color, about 3 minutes. Season with salt.

 

4. For couscous, heat broth to boiling in small saucepan. Stir in salt and

couscous. Cover pot; remove from heat. Let sit 5 minutes; fluff with fork. Serve

couscous on each plate with greens in center.

 

Preparation time: 15 minutes

Cooking time: About 15 minutes

Yield: 4 servings

 

article estmated Nutrition information per serving:

Calories 285; Fat 8 g (24%)

 

Source:

" Jeanne Lemlin: Main-Course Vegetarian Pleasures "

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Per Serving (excluding unknown items): 350 Calories; 9g Fat (21.9% calories from

fat); 13g Protein; 59g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 611mg

Sodium. Exchanges: 2 Grain(Starch); 5 Vegetable; 1 1/2 Fat.

 

NOTES : Kale and escarole work well together here, but you can easily substitute

other fresh greens. Adapted from " Main-Course Vegetarian Pleasures, " by Jeanne

Lemlin. A serving provides 245 mg of calcium.

 

Nutr. Assoc. : 773 0 0 0 0 0 0 0 0 449