This Asian–style recipe calls for water chestnuts, which add a crunchy texture to this flavorful leafy greens medley. Leafy greens contain fiber and folate, as well as lutein and other phytochemicals that help protect against many chronic diseases from cataracts to cancer.
Steamed Greens with Ginger and Water Chestnuts
- 3 cups mixed leafy greens, chosen from the following: bok choy (Chinese cabbage or Chinese chard), choy sum (Chinese flowering cabbage), Swiss chard or spinach, washed and stems removed
- 1 tsp. finely minced peeled fresh ginger
- 1 tsp. finely minced fresh garlic
- 1/2 cup canned water chestnuts, drained, rinsed and diced
- 1/2 Tbsp. toasted sesame oil
- Salt and freshly ground black pepper, to taste
Place the greens in a vegetable steamer or in a covered pan with a small amount of boiling water.
Sprinkle ginger and garlic over top of greens, and then scatter the water chestnuts on top.
Sprinkle the sesame seed oil evenly on top.
Cover and steam greens until tender, about 30 seconds.
Remove from heat, season to taste with salt and pepper.
Makes 4 servings.
Per Serving: 35 calories, 2 g total fat (0 g. saturated fat), 4 g carbohydrate, 1 g protein, 2 g fiber, 35 mg sodium.