greens such as spinach, kale, chard, arugula or a combination
1. Wash the greens, remove any tough stalks, and cut into 2" lengths.
2. Bring the stock and shallots to a simmer in a skillet over medium-high heat. Cook for 1 minute.
3. Add the greens, salt and pepper. Toss quickly until the greens are barely wilted.
Serving Size: about 1/2 cup cooked greens
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin