1 tablespoon vegetable oil
1 cup chopped onion
3 garlic cloves, minced
3 potatoes, sliced
1 bunch kale (about 1 pound) 
 trimmed from stems and 
 chopped
1 cup low sodium chicken broth
1 tablespoon lemon juice
Salt and pepper to taste

1. In a large pot, heat oil over      medium heat.
2. Add the onions and garlic, cook until soft.
3. Add  potatoes, kale and broth.  Cover pot and cook for about 15 minutes or until potatoes are soft.
4. Add lemon juice, salt and  pepper to taste. Enjoy!
5. Refrigerate leftovers.

Serving size: 1/4 of recipe (337g)
Servings: 1

Total Fat 4.5g

For the best buy, look for greens that are moist and crisp, with rich green leaves.

To prepare fresh greens, rinse leaves well and trim leaves from stem.

To store fresh greems, wrap unwashed greens in damp paper towel, place in a plastic bag and keep in the refrigerator for 3 to 5 days.

Winter greens contain vitamin A, which is good for healthy eyes and skin. 

Add kale, collard greens, mustard greens or Swiss chard to soups and stews. 

Cook winter greens with oil and garlic for a quick side dish.

Greens can be seasoned with vinegar, ginger, lemon juice or hot pepper flakes.

Remember to rinse all fruits and vegetables before using.

2 teaspoons vegetable oil
2 onions, sliced
3 bunches Swiss chard, trimmed   from stems and chopped
3 garlic cloves, minced
1 1/2 cups chopped tomatoes
1/4 teaspoon crushed red pepper   flakes (optional)
8 ounces pasta, cooked 
1/4 cup grated Parmesan cheese
salt and pepper to taste

1. In a large frying pan, heat oil over medium heat. Add onions and cook until soft, stirring often.
2. Add the Swiss chard and    garlic to the pan and cook   until the Swiss chard wilts.
3. Stir in tomatoes and red    pepper flakes. Cover and cook until the Swiss chard becomes very soft, about 5 minutes.
4. Add pasta to the Swiss chard mixture and toss to mix. Sprinkle with the grated cheese. Add salt and pepper to taste. Enjoy!
5. Refrigerate leftovers.

Serving size: 1/4 of recipe (261g)
Servings:1

Total Fat 6g