Skillet Greens with Ginger and Celery

[Guest guest]

Skillet Greens with Ginger and Celery

 

2 tbsps. cider, rice, or white wine vinegar

2 tbsps. water

2 tsps. cornstarch

1 tsp. granulated sugar

1 tbsp. oil

1 onion, chopped

2 cups sliced celery

4 cups thinly sliced kale, Swiss chard, spinach, or cabbage

1 tbsp. finely grated fresh gingerroot

 

In small dish, mix together vinegar, water, cornstarch, and sugar; set aside.

In large wok or nonstick skillet, heat oil over medium-high heat. Add onion and

stir-fry for 1 minute, Add celery, greens, and gingerroot; stir-fry for 1

minute. Add about 2 tbsps. water; cover and steam for 3 minutes or until greens

are wilted and celery in tender-crisp.

Pour in vinegar mixture and stir-fry for 1 minute or until liquid comes to boil.

Serve immediately.

Makes 4 servings.

Calories 77, Fat 3 g, Carbs 12 g, Sodium 64 mg, Fiber 2 g.