Gingered Greens & Rice
Try out this gingered greens and rice recipe for an easy-to-make meal!
- 2 tablespoons unsalted butter*
- 2 tablespoons finely chopped onion
- 2 teaspoons grated fresh ginger
- 2 pounds collard greens or spinach, coarsely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
3 cups hot cooked brown rice
Melt butter in Dutch oven over medium heat.
Add remaining ingredients and cook, stirring frequently, until onion and
greens are tender. Add greens in bunches as they cook down and make
room in the pot.
Serve greens and their juice over hot cooked brown rice.
*Can substitute with 2 tablespoons extra virgin olive oil or 1 tablespoon each butter and extra virgin olive oil.
|Servings Per Recipe: 6|
|Amounts Per Serving|
|% Daily Value|
|Total Fat: 5 g||8%|
|Saturated Fat: 3 g||13%|
|Cholesterol: 10 mg||3%|
|Sodium: 210 mg||9%|
|Carbohydrate: 32 g||11%|
|Dietary Fiber: 7 g||29%|
|Protein: 6 g||12%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.