Balsamic-Braised Mustard Greens

Serves 4

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ustard greens have a pleasant peppery-tart flavor, which means that they don’t need salt to make them tasty. For this recipe, I balance their tartness with a sweet balsamic glace and a sprinkle of dried cranberries. Mustard greens are rich in potassium and calcium, important minerals for controlling blood pressure.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
• 1/2 medium red onion, thinly sliced into half moons
• 2 cloves Melissa’s organic garlic, minced
• 2 pounds mustard greens, thick stems removed, leaves chopped, not dried
• 1/3 cup Pacific Natural Foods organic low sodium free range chicken broth
• 1 tablespoon Bellino balsamic vinegar
• 1 teaspoon Colavita balsamic glace
• 1/8 teaspoon Morton’s kosher salt
• 1/4 teaspoon black pepper
• 1 1-ounce box Sun-Maid Cape Cod dried cranberries (1/4 cup)

Instructions:


1. Heat oil over medium heat in a large pot with a lid. Add onion and cook until clear, about eight minutes. Add garlic and cook 30 seconds; add damp greens and toss with oil, onion and garlic as best you can. Pour in chicken broth. Cover and reduce heat to medium-low, and cook greens until wilted, about four minutes, stirring often. Combine balsamic vinegar and balsamic glace and add to greens. Toss and cook uncovered over medium-high heat for five more minutes, stirring constantly, until some of the liquid has evaporated. Season with salt and pepper and mix in dried cranberries. Transfer greens to a serving bowl, leaving most of the remaining liquid in the pot. Serve hot.

Each 3/4 cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 130       4 g     1 g     0 g     0 mg  120 g     21 g     8 g     7 g     7 g     476% DV 269% DV 25% DV 19% DV