Delicious and healthy greens for Sunday family dinner!

A 1/2 cup of cooked greens is about the same as two cups of raw, leafy greens. Leafy greens cook down a lot — from one-quarter up to one-eighth of the original volume.

Cooked greens have:

• Vitamin A, vitamin C, and vitamin K (bok choy, collards, kale, Swiss chard)

• Folate (bok choy and collards)

• Manganese (kale and Swiss chard)

• Iron and potassium (Swiss chard)

• Calcium (bok choy and collards)

Savory Greens

Makes 6 servings that are ½ cup each

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

3 cups water

1/4 pound skinless, smoked turkey breast

1/4 cup chopped onion

1 tablespoon chopped and seeded jalape.o pepper (optional)

2 cloves garlic, crushed

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1/4 teaspoon dried thyme

1 green onion, chopped

1 teaspoon ground ginger

2 pounds greens (mixture of mustard greens, collard greens, kale, and turnip greens)

Preparation

1. Put all of the ingredients except the greens into a large pot and bring to a boil.

2.  Wash the greens thoroughly and take off the stems

3. Tear or slice greens into bite-size pieces

4. Add greens to turkey stock. Cook 20 to 30 minutes until tender. Serve while hot

Nutrition information per serving:

Calories: 69

Carbohydrate: 10 grams

Dietary Fiber: 4 grams

Protein: 7 grams

Total Fat: 1 grams

Saturated Fat: 0 grams

Trans Fat: 0 grams

Cholesterol: 9 milligrams

Sodium: 267 milligrams