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Balsamic-Braised Mustard Greens

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Serves 4

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.

  • 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)
  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:
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
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