Recipe: Great Greens (collards with onion, peppers and mushrooms)

GREAT GREENS

"These collard greens can be a great side dish for a soup and sandwich lunch or for a light dinner."

1 Tbsp. canola oil
1 medium-size red onion, a chopped
1/2 red bell pepper, julienne cut
1/2 cup sliced fresh mushrooms
1/3 cup low-sodium vegetable broth (chicken broth may be substituted)
3/4 lbs. fresh collard greens, washed, thick stems removed and chopped (about 4 cups packed)*
1 Tbsp. apple cider vinegar
1 tsp. dark brown sugar
1/4 tsp. dried crushed red pepper, or to taste
Salt to taste

In large pot heat oil over medium-high heat. Saute onion and bell pepper 4 minutes.

Add mushrooms and continue to saut mixture for another 4 to 6 minutes or until tender.

Add broth, then greens and remaining ingredients. Cook over medium-low heat until greens are just tender, about 15 minutes.

*Collard greens can become too bitter with time and should be used within 5 days of purchase. Wrap unwashed leaves in damp paper towels and place in a resealable plastic bag in the crisper section of the refrigerator.

Makes 4 servings

Per serving: 60 calories, 3.5g total fat (0g saturated fat), 6 g carbohydrate, 1g protein, 2g dietary fiber, 20 mg sodium

Source: The American Institute for Cancer Research (AICR)