Your GPS to Health: Greens
Your GPS to Health: Greens

Your GPS to Health: Greens, California Prunes and Squash

California Prunes add a natural sweetness and along with the squash, help mask the bitterness from the greens.

Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN, for the California Prune Board (www.californiaprunes.org)

Makes: 4Prep Time: 20 minCook Time: 15 min
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INGREDIENTS

  • 4 cups mixed greens (kale, Swiss chard, spinach) stems removed and chopped
  • 3 tablespoons olive oil, divided
  • 2 cups 3/4-inch cubed butternut squash
  • 1/2 teaspoon ground turmeric
  • 1/3 cup chopped leeks
  • 1/4 teaspoon red pepper flakes
  • Sea salt to taste
  • 1/3 cup coarsely chopped California Prunes
  • Juice of 1/2 orange
  • 1/2  teaspoon finely grated orange zest
  • Sea salt to taste

DIRECTIONS

  1. Heat 2 tablespoons oil in a very large skillet. Stir turmeric, leeks, red pepper flakes and a few dashes of sea salt.

  2. Add squash and cook until fork tender. Remove from pan and set aside.

  3. Add remaining olive oil to the pan. Add greens and California prunes and saute for 2 to 3 minutes.

  4. Add squash back to skillet and finish with orange juice and zest.

Per serving: 198 calories

Total Fat: 11 grams

Total Carbohydrate: 26.1 grams

fibre: 3.95 grams

Sugar: 7.8 grams

Protein: 3.35 grams

Sodium: 243 mg