The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.

　　

Ingredients

Serves 4; heaping 1/2 cup per serving

　　1 large bunch (about 1 pound) collard greens or red or green Swiss chard, stems discarded, cut crosswise into large pieces

　　2 teaspoons olive oil

　　2 medium tomatoes, each cut into 8 wedges

　　2 medium garlic cloves, minced

　　1/2 teaspoon Italian seasoning, crumbled

　　2 to 3 tablespoons shredded or grated Parmesan cheese

　　

Step 1

Fill a Dutch oven half-full of water. Bring to a boil over high heat. Drop the greens into the water and cook for 5 to 8 minutes, or until tender. Drain well in a colander, being sure to drain off all the excess liquid.

　　

Step 2

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Stir in the greens, tomatoes, garlic, and Italian seasoning. Cook for 3 to 5 minutes, or until the tomatoes are heated through, stirring frequently. Sprinkle with the Parmesan.

　　

Cook’s Tip

Step 3

After discarding the stems of the collard greens or Swiss chard, stack several leaves before cutting them. Repeat with the remaining leaves.

　　

Nutrition information

Step 4

(Per serving)

　　

Step 5

Calories: 76

　　

Step 6

Total fat: 3.5g

　　

Step 7

Saturated: 1.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.5g

　　

Step 10

Monounsaturated: 2.0g

　　

Step 11

Cholesterol: 2mg

　　

Step 12

Sodium: 168mg

　　

Step 13

Carbohydrates: 9g

　　

Step 14

Fiber: 5g

　　

Step 15

Sugars: 2g

　　

Step 16

Protein: 4g

　　

Step 17

Calcium: 171mg

　　

Step 18

Potassium: 314mg

　　

Dietary Exchanges

Step 19

2 vegetable

　　

Step 20

1 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition