¼ teaspoon fennel seeds
8 cups chopped mustard green leaves (from
2 bunches) or 2 packages frozen
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
½ teaspoon crushed red pepper fl akes
2 tablespoons freshly grated Parmesan cheese
*Please be sure to taste first. They almost always
come fully cooked. Just check the label—there are
both good and awful concoctions, so be careful.
Cook the spaghetti according to the package
directions. Drain and keep warm in a colander
over a bowl of hot water.
Heat the oil in a high-sided skillet over
medium-high. Sauté the onion 2 minutes or
until it begins to turn translucent. Add the
garlic and cook 1 minute more. Toss in the sau
sage and fennel seeds, and cook 2 minutes or
until lightly browned on the outside.
Stir in the mustard greens, cover, and cook
over low about 5 minutes until they wilt but
are still bright green. Toss with the spaghetti
and season with salt, black pepper, vinegar, and
red pepper flakes. Serve with Parmesan cheese
sprinkled over the top.
Per serving : 316 calories, 4 g fat, 1 g saturated fat (3%
calories from saturated fat), 56 g carbohydrate, 14 g
protein, 6 g dietary fiber, 299 mg sodium. Exchanges:
3 Starch, 2 Vegetable
MUSTARD GREENS • 187