Total time: 50 minutes | Serves 4
- 1/2 cup coarse fresh bread crumbs
- 2 tablespoons olive oil, divided
- 2 bunches mustard, collards, kale or a mixture, trimmed and washed
- Salt, pepper
Step 1Cook the bread crumbs in 1 tablespoon of oil in a skillet over medium heat until they're crisp and golden, 4 to 6 minutes.
Step 2Boil or steam the greens until they're tender, 12 to 15 minutes, then drain. Chop them coarsely, then toss them with the remaining oil and season with salt and pepper. Add the bread crumbs, toss once more and serve.
104 calories; 132 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 8 grams carbohydrates; 4 grams protein; 3.91 grams fiber.
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