Serves 4
1 pound greens (mustard, turnip, collards, or a mixture)
1 clove garlic, peeled and minced
1 medium onion, chopped
2 cups chicken broth
1/2 teaspoon ground black pepper
Wash the greens carefully and remove any tough stems.
Place the greens, garlic, onion, broth, and black pepper in a large saucepan or stockpot. Bring to a boil over medium heat. Reduce the heat and cook, stirring occasionally, for 30 minutes, or until tender.
Drain and serve.
Per serving: calories 61, protein 6 g, carbohydrates 9 g, fiber 4 g, fat 1 g (monounsaturated trace, polyunsaturated trace, saturated trace), sodium 288 mg
About The Author
Patrick Blanchard MD
Meet Dr. Blanchard
Dr. Blanchard’s medical practice is an embodiment of Integrative health which brings conventional and complementary approaches together in a coordinated way. Conveniently located in sunny Florida and over the internet with ValiseMD’s secure HIPPA compliant telXmed servers. Since 1994, patients with a wide range of challenging medical problems have achieved optimum health using the best of natural medicine, judiciously combined with high-tech innovations. Breakthroughs are often achieved even after patients have consulted mainstream specialists and holistic practitioners.
Dr. Blanchard is founder and CEO of ValiseMD, Inc. He is board certified in Family Medicine since 1994 and awarded Fellow of the American Academy of Family Physicians in 2001. He received the ‘Teacher of the Year’ award from the University of Kansas School of Medicine at completion of his residency in Family Medicine. He completed a fellowship at Wake Forest University in the field of vascular neurosonology. He holds a medical patent in the field of Gastroenterology. He holds an unrestricted license to practice medicine and surgery in Florida. He started his medical career as a Emergency Medical Technician, then as a Paramedic and later a Medical Doctor.
