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MUSTARD GREENS WITH 5-SPICE POWDER

Source of Recipe

"Leafy Greens" by Mark Bittman
MUSTARD GREENS WITH 5-SPICE POWDER

Exchanges
WW Points
Makes 4 servings

1-1/2 pounds mustard greens or broccoli rabe, washed and trimmed
2 tablespoons peanut oil
Salt and freshly ground black pepper
1 teaspoon 5-spice powder

1/4 cup mirin (Japanese sweet wine, available at Asian markets) OR 1 tablespoon honey mixed with 2 tablespoons warm water

2 tablespoons soy sauce
2 tablespoons white wine or water
2 cloves garlic, minced
1 teaspoon granulated sugar


Cut off the tough ends of the mustard; if the stems are thicker than a pencil, use a paring knife to peel away the tough coating.

Heat the oil in a 12-inch skillet, preferably nonstick, over medium-high heat. When the oil begins to smoke add the mustard greens; raise the heat to high and stir, adding salt and pepper to taste, until the greens are bright green and glistening with the oil.

Sprinkle with the 5-spice powder and mirin. Stir, cover, reduce heat to medium and cook for about 5 minutes, until the mustard is nearly tender. Mix soy sauce with white wine or water.

Remove the cover on skillet, raise the heat again, and add the soy/wine mixture, garlic and sugar. Cook, stirring frequently, until the greens are fully tender and the sauce has thickened. Serve immediately over white rice.

Calories: 134 (9% from protein, 46% from carbohydrate, 45% from fat) Protein: 3 grams; Total fat: 7 grams (Saturated fat: 1 gram); Cholesterol: 0; Sodium: 548 mg; Carbohydrate: 15 grams; Fiber: 2 grams ++++ Exchanges: 1/2 vegetable, 1 starch, 1-1/2 fat +++++ WWP: 3