Garlicky Mustard Greens and Garbanzos

Serves 4 / The mustard greens in this tasty side dish provide vitamins A and C, plus lutein and folate.

2 teaspoons olive oil
2 cloves garlic, crushed
1 bunch mustard greens (about 8 cups), rinsed, trimmed, and leaves cut into 1-inch strips
1/4 cup low-sodium chicken broth
1 15-ounce can garbanzo beans, rinsed and drained
6 sun-dried tomato halves packed in oil, drained and chopped
Sea salt, to taste (optional)

1. Heat olive oil in large skillet and sauté garlic until tender but not browned. Stir in mustard greens and cook for about 5 minutes, or until greens are slightly wilted but not overcooked.
2. Add chicken broth, garbanzo beans, and sun-dried tomatoes. Gently cook, stirring, until heated through. Season lightly with salt, if needed.


FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC's KUSA television news.

PER SERVING: 159 cal, 27% fat cal, 5g fat, 0g sat fat, 0mg chol, 7g protein, 23g carb, 8g fiber, 186mg sodium