Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

STEAMED



MUSTARD GREENS

These greens make a wonderful accompani­
ment to black-eyed peas and rice or to ham
and cornbread.
SERVES 4

1 pound mustard greens
1 tablespoon freshly squeezed lemon juice

Wash mustard greens in lots of cold water. Re­
move the stems and chop.
Steam over boiling water 5–7 minutes, until
tender and still green. Sprinkle with lemon
juice and serve.

Per serving : 30 calories, 0 g fat, 0 g saturated fat, 6 g
carbohydrate, 1 g protein, 4 g dietary fiber, 28 mg so­
dium. Exchanges: 1 Vegetable

CHINESE MUSTARD



GREEN SOUP

A delight when you’re fresh from the rain­
soaked garden. This will warm you through
and through with its mild bite.
SERVES 4

4 cups low-sodium vegetable stock
(see page 288)
1 tablespoon grated gingerroot

2 cups sliced mushrooms

4 cups trimmed and sliced mustard greens, cut

into ½×2-inch pieces

1 tablespoon low-sodium soy sauce

¼ teaspoon salt

½ teaspoon toasted sesame oil

2 cups cooked long-grain brown rice, hot

Bring the stock and ginger to a boil in a large

saucepan. Add the mushrooms and mustard

greens, and cook 3 minutes. Stir in the soy

sauce, salt, and sesame oil. Place a half cup of

rice in each of 4 bowls. Ladle the soup over the

top and enjoy!

Per serving : 162 calories, 2 g fat, 0 g saturated fat,

30 g carbohydrate, 5 g protein, 4 g dietary fi ber, 458

mg sodium. Exchanges: 1½ Starch, 1 Vegetable

SPAGHETTI WITH MUSTARD



GREENS AND VEGETARIAN



ITALIAN SAUSAGE

Another great Italian invention for serious fall

and winter eating! Great taste, aroma, color,

and texture—it is all here in one dish.

SERVES 4

½ pound dry spaghetti

1 teaspoon olive oil

1 cup chopped onion

2 garlic cloves, bashed and chopped

2 low-fat vegetarian Italian sausages,* cut into

½-inch pieces

186 • GROWING AT THE SPEED OF LIFE