Yield: 14 servings
|1 pounds||Fresh spinach; stemmed|
|2 cups||Chopped fresh kale leaves|
|2 cups||Chopped fresh collard greens|
|2 mediums||Parsnips; coarsely grated|
|1 teaspoon||Curry powder|
|3 tablespoons||Sesame seeds|
|\N \N||Salt to taste|
4 SERVINGS DAIRY-FREE
This colorful medley of greens and crunchy root veggies with curry will lift spirits fast.
In vegetable steamer, combine spinach, kale and collard greens. Layer grated carrots and parsnips on top of greens. Cover pot and steam vegetables just until greens are bright in color and vegetables are tender.
Drain water, remove steamer and transfer greens and vegetables to pot. Stir in curry, sesame seeds and salt. Mix well and serve hot.
PER SERVING: 211 CAL.; 8G PROT.:5G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 141MG SOD.; 13G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 50 Converted by MM_Buster v2.0l.