Tuesday, June 18 2013, 10:48 AM MDT
Chicken Broth With Mustard Greens And Tomatoes
As Aired On June 14, 2012
Recipe Courtesy of The American Heart Association
4 cups fat-free, low-sodium chicken broth
1 small carrot, thinly sliced
4 large mustard green leaves, coarsely chopped (about 4 cups)
2 medium Italian plum (Roma) tomatoes, diced
2 ounces diced lower-sodium, low-fat ham, all visible fat discarded (about 1/4 cup)
2 medium green onions, thinly sliced
1 tablespoon imitation bacon bits
1/4 teaspoon crushed red pepper flakes
1.) In a large saucepan, bring the broth and carrot to a simmer over medium-high heat.
2.) Reduce the heat and simmer, covered, for 5 minutes, or until the carrot is almost tender.
3.) Stir in the remaining ingredients. Increase the heat to medium high and return to a simmer.
4.) Reduce the heat and simmer, covered, for 10 minutes, or until the greens are tender.
Serves 4; 1 cup per serving
(Copyright 2012 Sinclair Broadcasting Group.)