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Mixed Greens & Cabbage

Serves 8  (about 1/2 cup per serving)

1 tsp Olive oil
1/2 Medium onion, thinly sliced
2 cups Fat-free, low-sodium chicken broth
2 tbsp Imitation bacon bits
1 tsp Garlic powder
1 tsp Celery Seeds
1/4 tsp Pepper
1/4 tsp Crushed red pepper flakes
4 ounces Fresh collard greens
4 ounces Fresh Kale
8 ounces Green cabbage

In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion for 2 to 3 minutes, or until tender-crisp, stirring occasionally.

Stir the broth, bacon bits, garlic powder, celery seeds, pepper, and red pepper flakes. Increase the heat and continue to simmer, covered, for 4 to 5 minutes so the flavors blend.

Meanwhile, trim the stems from the collard greens and kale. Discard the stems. Core the cabbage. Discard the core. Coarsely chop the greens and cabbage. Stir into the broth mixture. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, covered, for 35 to 45 minutes, or until the greens and cabbage are tender, stirring occasionally. Ladle the green and pot licker (cooking liquid) into bowls.

Per Serving:
Calories 36
Carbohydrates 5 g
Total Fat 1g
Dietary Fiber 2g
Saturated Fat 0 g
Protein 2 g
Cholesterol 0 mg
Sodium 61 mg
Polyunsaturated Fat 0 g
Sugars 2 g
Monounsaturated Fat 0.5 g
Dietary Exchanges: 1 vegetable

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